Cooking Light - Jalapeno, Jack, & Egg Breakfast Braid (modified)

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Cooking Light - Jalapeno, Jack, & Egg Breakfast Braid (modified)

4.6 of 5 (5)

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.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 6

Ingredients

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.