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Monday, May 24, 2010

Sausage, Cheese and Egg Breakfast Braid

I found this recipe while searching for breakfast recipes to use when were were expecting weekend house guests.  However, when I saw this recipe I knew it would be great for my own weekday breakfasts.  I usually take a breakfast sandwich made up of a whole grain english muffin, veggie or chicken sausage patty, and a slice of 2% pepper jack cheese.  First off, because it's only 3 points, and secondly because I can eat it in the car while on my morning commute.  I knew that when cooled and then sliced this would be easy to eat in the car as well.  I adapted it a bit, since I didn't have any jalapeno peppers and I used the sausage I had on hand; but, I think the original recipe would be great too and I'll definitely try it that way in the future.  I also used just a mexican blend of 2% shredded cheese since, again, it's what I had on hand, but any mix of cheeses would work as well. 



Sausage, Egg and Cheese Breakfast Braid
Adapted from Cooking Light

Yield: 6 servings (serving size: 1 slice)

Ingredients
1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray
1 tablespoon olive oil
1/4 cup chopped onion
4 ounces chicken sausage
2 large eggs, lightly beaten
3/4 cup shredded cheese
1 large egg white, lightly beaten

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 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
  • Sprinkle 1/2 cup of cheese lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle remaining 1/4 cup of cheese over egg mixture.
  • 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.

1 comment:

Me! said...

that's a great breakfast idea. i always have issues. i don't buy a loaf of bread very often because I end up tossing most of it but this could totally work. I think I'd do it as mini's that are breakfast sized each. Thanks for the inspiration!