Sausage, Egg, and Cheese Breakfast Braid |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Save this filling breakfast bread for a morning when you aren't rushed. Young bakers will enjoy helping fill and then braid the dough. Feel free to substitute a milder cheese in place of the Monterey Jack. 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 with apples, chopped |
2 large eggs, lightly beaten |
1/2 cup (2 ounces) shredded monterey jack cheese |
1/4 cup (1 ounce) shredded mild cheddar cheese |
1 large egg white, lightly beaten |
Directions:
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 sausage; cook 8 minutes or until lightly browned. Stir in eggs; cook 1 minute or until set. Remove from heat.
4. Sprinkle Monterey Jack cheese lengthwise down center of dough, leaving a 2 1/2-inch border on each side. Spoon egg mixture over cheese. Sprinkle cheddar cheese over egg mixture.
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. Alternately arrange strips diagonally over filling. Fold ends under to seal. Brush with egg white.
6. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut into slices.
7. Young Chefs can:
8. Unroll dough
9. Sprinkle cheese
10. Older Chefs can:
11. Pat dough into rectangle and measure dimensions
12. Brush dough with egg white
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