**Check out the link below my last picture. I now have a new feature on the blog that will allow you to print my adapted recipes picture free. I will be including the printable recipes for all recipes in the future. If you would like the printable recipe for a past recipe just email me and I will create the link for you.**
Jalapeno, Sausage, Jack and Egg Breakfast Braid
Adapted from Cooking Light January 2010
Yield: 6 servings (serving size: 1 slice)
- 1 (13.8-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 8 ounces crawfish sausage (or any sausage of your choice), chopped
- 2 large eggs, lightly beaten
- 3/4 cup (2 ounces) shredded Pepper Jack cheese
- 1/2 cup shredded white cheddar cheese
- 1/4 cup chopped seeded jalapeño peppers
- 1 large egg white, lightly beaten
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 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set.
Remove from heat.
4. 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.
5. 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.
6. Arrange cut out strips over filling, alternating strips diagonally over filling.
Pinch ends over to seal.
Brush with egg white.
Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
20 comments:
looks delicious!
Looks amazing! I am going to have to try it out!
What a fabulous idea!
Okay, now do they actually make sausage out of craw(cray)fish or is it a pork sausage flavored with whatever you season crawfish with?
Mmmm!harika olmuş canım...
You can get to buy Utility Knife online as well. So, in this case you need not have to worry about going out in the scorching heat of the sun to get one for you.
This looks fabulous!! Beautiful presentation for house guests. -LeslieMichele
This is great!!! Ive had the "log" but not braided for breakfast. so perfect!
i recently made challah bread and was surprised at how easy the braiding was...now i need to try it filled! yours looks awesome and i love how perfect that would be for a brunch!
You took a pizza dough in a whole new level... I should try this method for pizza then. Thanks for the inspiration.
Yum! And I LOVE the new "My Adapted Printable Recipe"
It's gorgeous and I'm sure it's delicious too! I'm trying to make my recipes printable as well. I'll have to check out Google docs. Thanks!
what a good looking breakfast! i'm loving all of the flavors!
tamilyn,
It is pork sausage with actual crawfish pieces in it. Very delicious flavor! We purchased it from a local seafood shop in New Orleans when we were visiting home for Christmas.
So pretty and the filling looks delicious - I'm impressed!
I knew I should have picked up a copy of the January issue of Cooking Light. Glad you pointed out this recipe... It looks like a winner to me!
This seriously looks amazing. I've bookmarked it to make as soon as possible. I have all the ingredients (in some variation at least) except for the pizza dough. I'm guessing I could make my own though? I've never made braided anything, and it looks so impressive.
I seriously love your blog. I just found it and I can't stop reading it! :)
I totally fall in love with this recipe cant wait to try it
Wow, this looks really good. I'm going to surprise my girlfriend with something similar this weekend! Thanks for sharing :)
.:Kieran
I just made this with chicken sausage and it was simply awesome. My wife is now requesting it for next week. Great recipe.
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