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 1x
Description
You’ll love this Easy Breakfast Braid recipe! Imagine some of your favorite cheeses and meats like sausage or bacon oozing from the middle of fresh bread!
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
Instructions
- 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.
Notes
Recipe adapted from Cooking Light
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! :)
I’m so glad I found your blog! This looks DELICOUS, I will absolutely try this!
This looks DELICIOUS!!!! I will absolutely try this!
I’m so glad you suggested that. I’ve been thinking about how to use the dough and this is perfect for it!
Just bald for first time ever and thank you it was just delicious
This is a brilliant idea and it looks delicious.This looks DELICOUS.I will absolutely try this your are lovely
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!
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.
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!
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)