Sunday, April 1, 2012

Breakfast Braid

     This is one of our favorite quick breakfasts to enjoy on the weekends. With a little ahead of time prep, it could easily be quick enough to whip up for the kiddies before school, too. Just cook up the filling the day before and store it in the fridge. Doing so will just about cut the time this takes to make in half. The Breakfast Braid is easily customizable, too. Change up the fillings to include your families favorites. (or exclude what they don't like)
 What You Need:
  • 1 (13.8oz) can of refrigerator pizza crust dough (or you can use your own, of course)
  • 1/4 cup of chopped onion
  • a roll of breakfast sausage
  • 3 eggs, beaten
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Cheddar cheese
  • 1 large egg white, lightly beaten
  • garlic powder
  1. Preheat oven to 425 degrees
  2. Cook up your onion and sausage in a pan on the stove. Cook til done, obviously. Stir in eggs and cook til they are fully cooked. Remove from heat.
  3. Unroll your pizza dough on a large baking sheet that has been lightly sprayed with non stick cooking spray. Pat the dough gently into about a 10x15 rectangle. Sprinkle lightly with garlic powder.
  4. Sprinkle the middle of the dough only, with the Monterey Jack cheese, lengthwise. On top of that, layer your sausage and egg mixture. (or whatever filling you are using) Top with the Cheddar cheese.
  5. Along both long sides of dough, make approximately 2 inch long diagonal cuts about 1 inch apart. Gently pull the strips over the filling, alternating diagonally. (almost like braiding, hence the name, yeah?) Fold and press both short ends under to seal.
  6. Brush lightly with the egg white and bake for 15 minutes. (I like to sprinkle the top with a little extra cheese, too, but that's just me.
  7. Let cool for a few minutes and slice up and serve.
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