Easy Breakfast Braid

February 11, 2010 by Ali

Allow me to take a moment to brag on my friends. They pretty much…rock. :)

Last Sunday, we had brunch at my place. And even though it was fairly last-minute for some, the spread was absolutely incredible! Love them, and love that they enjoy food as much as I do. :-) For one of my two contributions, I decided to try out a recipe I’d had tacked to the fridge for months because it was so pretty — this yummy breakfast braid from Cooking Light.

While the filling looked simple to prepare, I was a little intimidated by the idea of trying to braid the dough. But it turned out to be a piece of cake!! As evidenced below, mine definitely wasn’t perfect. But it only took a few minutes, and once baked up, it was pretty cute! (Cheers to refrigerated pizza crusts!)

The filling was also delicious — classic breakfast ingredients, kicked up a notch with the jalapeno. (But don’t worry — it wasn’t spicy at all.) I think I may try this again soon with some other fillings — very fun!

So definitely bookmark this one if you’re looking for a fun breakfast alternative!

Easy Breakfast Braid

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1 braid

Ingredients

  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 1 Tbsp. olive oil
  • 1/4 cup chopped onion
  • 4 oz. spicy chicken sausage (or other sausage), chopped
  • 2 large eggs, lightly beaten
  • 1/2 cup (2 oz.) shredded Monterrey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped seeded jalapeño peppers
  • 1 large egg white, lightly beaten

Method

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 9 minutes or until lightly browned. Stir in eggs; cook for 1 1/2 minutes or until set (while continuing to stir). 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. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

Recipe adapted from Cooking Light

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

If you’re not a huge fan of sausage (like me!), feel free to sub in some bacon instead! But if you use regular bacon, though, be sure to drain away any extra grease as it could make the dough a little soggy. Turkey bacon would also be fantastic! :)

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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20 thoughts on “Easy Breakfast Braid

  1. This looks heavenly. Before scanning the ingredients, I was reading your words and was hesitating at the thought of mixing up some dough! The laugh is on me!!! Refrigerated pizza crust dough!! Wa La!! Easy peasy! I love shortcuts like that that make life just a little bit easier! Everyone will love this recipe, I’m sure. And we can play with the stuffing ingredients after we make the first one. Merry Christmas!

    - Karen Walker

  2. This looks great. I love this kind of stuff. Brinners (breakfast for dinner) is my fav so this would be added to my menu rotation. Thanks.

    - Suzanne

  3. I’ve done this with crescent roll dough also and used eggs scrambled with ham, onions, bell pepper and grated cheese for the stuffing. Delicious!

    - Ann Hamm

  4. Thanks for sharing. We take turns bringing breakfast for Sunday school. My next turn is April 1st and this will be on the menu. ;o)

    - S Evans

  5. have you ever made this the night before and baked the next morning? i hate banging around in the kitchen when company is here, would be nice just to slide out of fridge and into the oven.. any thoughts?

    - kristin

  6. I actually use the pillsbury crescent roll instead of the pizza roll and its sooo good

    - Cynthia Duarte

  7. These were a hit at work! I think we might make this pretty regularly from now on…

    - Jeff

  8. By chance did you have any leftover? How did they store? Looks like a great recipe but since it is just me I’d need to stretch it over a couple days and don’t want it getting gross in the fridge.

    - Peggy

    • Hi Peggy!

      Actually, no we didn’t have any leftover filling. And…we ate it immediately. :) So not sure how long it would store. I’d hesitate to keep it too long with the cooked eggs…

      Hope you enjoy it!

      ~A

      - ali

  9. Yum- i made it this morning! The family loved it! Thanks!

    - dara

  10. What an amazing looking breakfast!

    - Kevin

  11. I’m so glad I found your blog! This looks great and I like a lot of your recipes you’ve tested!

    - Jen

  12. I’m making this for Valentine’s breakfast – definitely!

    - Linda Ebright

  13. This is a brilliant idea and it looks delicious. That pizza dough I made the other day would be perfect here. Thanks for a great idea!

    - Michelle

  14. This looks DELICOUS!!!! I will absolutely try this!

    - Bonnie Lewis