In 2010 I lived in the Phoenix area for about two minutes. One minute was spent living with my boyfriend at the time (talked about in my earliest posts). The other minute was spent living with my high school friend, Kiki, and her husband. Kiki and I did a lot of cooking in that short minute that I lived with them. One of the items we never made (recipe photocopied from an issue of Cooking Light) is the breakfast braid I broke out this Christmas. My dad thought this braid was phenomenal. I loved it because it was easy (especially compared to the Lemon Sticky Rolls from the day before!).
- 1 (13.8-ounce) can refrigerated pizza crust dough (instead I used two cans of crescent roll dough)
- Cooking spray
- 1 T. olive oil
- 1/4 c. chopped red onion
- 6 oz. chicken sausage, chopped
- 4 egg whites plus 2 eggs, beaten
- shredded Monterey Jack cheese
- shredded cheddar cheese
- 1/4 c. chopped jalapeño peppers
- 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 until lightly browned. Stir in eggs; cook until set. 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. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with cream.
- Bake for 15 to 20 minutes or until golden brown. Let stand 5 minutes. Cut diagonal/crosswise into slices.