Jalapeño, Sausage, Jack, and Egg Breakfast Braid

I have looked at this recipe for a year. But never got around to making it. With Christmas coming, and not wanting a HUGE meal considering we would be grazing all day, this seemed to be a good idea.

D and I made this together. First, if you ever have used a Pillsbury Pizza Dough, you know what a PITA it can be. So lots of flour on the counter and rolled it out. I ended up cutting it into a rectangle.

Johnsonville has a new Chicken Sausage with Cheese, so we got the Chipotle Monterrey Flavor. I used 6 oz, because the package is 4 links/12 oz (I froze the other 2). D used 3 eggs in the mixture.

The result was decent. A little mild in my mind but I did seed the jalapeno much more than usual.

Update: I added cilantro, and half-ass seeded the jalapeno. I added salsa as a condiment. I also didn't roll out the pizza dough.  I just made sure there were no holes.  It was really good.

We got 4 servings out of it.

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

Photo by ALB

YIELD: 6 servings (serving size: 1 slice)
COURSE: Breads, Breakfast/Brunch

Ingredients

1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray

1 tablespoon olive oil
1/4 cup chopped onion
Added 2 minced garlic cloves
4 ounces chicken sausage with jalapeño peppers, chopped (used 6 oz)
2 large eggs, lightly beaten (used 3)
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeño peppers
Added some cilantro (between 3 TBSP and 1/4C)
1 large egg white, lightly beaten (used ICBINB Spray)

Preparation

1. Preheat oven to 425°.

2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

3. Heat oil in a large skillet over medium heat. Add onion (and garlic) and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.

4. 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.

5. 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.

Nutritional Information (6 Servings, none of my changes/additions)
Calories: 323; Fat: 15.1g; Saturated fat: 5.1g; Monounsaturated fat: 6.8g; Polyunsaturated fat: 2.1g; Protein: 15g; Carbohydrate: 32.3g; Fiber: 1.2g; Cholesterol: 98mg; Iron: 2.1mg; Sodium: 643mg; Calcium: 119mg

Cooking Light JANUARY 2010