Jalapeno, Sausage, Jack, and Egg Breakfast Braid

READY IN: 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (13 7/8 ounce) can refrigerated pizza dough
  • cooking spray
  • 1
    tablespoon olive oil
  • 14
    cup onion, chopped
  • 8
    ounces chicken sausage, with jalapeno peppers (chopped)
  • 4
    large eggs, lightly beaten
  • 12
    cup monterey jack cheese, shredded
  • 14
    cup cheddar cheese, shredded
  • 14
    cup jalapeno pepper, seeded and chopped
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DIRECTIONS

  • Preheat oven to 425°.
  • Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
  • Heat oil in a large skillet over medium heat. Add onion and sausage; cook until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
  • Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
  • Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears.
  • Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal (Recipe #193353 has a great picture on how to do this). Spray with cooking spray.
  • Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices to serve.
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