Cooking Light - Jalapeno, Jack, & Egg Breakfast Braid (modified)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 276.4
- Total Fat: 11.4 g
- Cholesterol: 135.9 mg
- Sodium: 591.6 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 1.2 g
- Protein: 12.2 g
View full nutritional breakdown of Cooking Light - Jalapeno, Jack, & Egg Breakfast Braid (modified) calories by ingredient
Introduction
Vegetarian version with more eggs. Original recipe calls for chicken sausage mixed in with the eggs. I served turkey sausage on the side since one of my guests was a vegetarian.Recipe from Cooking Light. Vegetarian version with more eggs. Original recipe calls for chicken sausage mixed in with the eggs. I served turkey sausage on the side since one of my guests was a vegetarian.
Recipe from Cooking Light.
Number of Servings: 6
Ingredients
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1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray
1 tablespoon olive oil
1/4 cup chopped onion
4 large eggs, lightly beaten
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeño peppers
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; 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. Spray with cooking spray. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswide into slices.
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; 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. Spray with cooking spray. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswide into slices.
Member Ratings For This Recipe
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LOVEGYMNASTS
Love this idea!
I used my whole wheat bread recipe for the dough -halved it.
I also used the ingredients I usually use when I make an omelet (tomatoes, spinach, scallions, and onions).
It was wonderful and easy to eat (finger food).
I'm going to make this during the next family holiday get toget - 3/8/13
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ROSSYFLOSSY
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CD6913562
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1RETSGM
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DMEYER4
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PATRICIAANN46