Jalapeño, Sausage, Jack and Egg Breakfast Braid


  • 1 13.8-ounce can refrigerated pizza crust dough
  • Cooking spray
  • 1 tablespoon olive oil
  • ¼ cup chopped onion
  • 4 ounces chicken sausage with Jalapeño peppers, chopped
  • 2 large eggs, lightly beaten
  • ½ cup (2 ounces) shredded Monterey Jack cheese
  • ¼ cup shredded cheddar cheese
  • ¼ cup chopped seeded Jalapeño peppers
  • 1 large egg white, lightly beaten
  1. Preheat oven to 425°.
  2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15-inch-by- x 10–inch rectangle.
  3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1½ minutes or until set. Remove from heat.
  4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2½ -inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with Jalapeño peppers.
  5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within ½ 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.

Yield: 6 servings (serving size: 1 slice)

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