Tuesday, January 19, 2010

Braidy Brunch

I have made a breakfast braid before and absolutely loved everything about the pastry. I was enamored by the presentation, the portability and the creativeness of the recipe. So when I saw this recipe in the recent issue of Cooking Light I knew I would partake. I figured I would love this recipe even more since it was of the savory variety and my previous braid was sweet - I prefer savory over sweet any day. I was right, this was amazing! I tinkered with the ingredient portions a bit after reading some online reviews and I substituted a local Louisiana sausage. I think the best part of this recipe is that you can really play with the ingredients and change them to suit your taste buds.

**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)

Ingredients
  • 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
Preparation

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.

My Adapted Printable Recipe

20 comments:

Living Eventfully said...

looks delicious!

delightfullysweet said...

Looks amazing! I am going to have to try it out!

katie said...

What a fabulous idea!

tamilyn said...

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?

CAHİDE said...

Mmmm!harika olmuş canım...

Annie Robertson said...

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.

Anonymous said...

This looks fabulous!! Beautiful presentation for house guests. -LeslieMichele

Jennifer said...

This is great!!! Ive had the "log" but not braided for breakfast. so perfect!

Natalie said...

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!

Victor said...

You took a pizza dough in a whole new level... I should try this method for pizza then. Thanks for the inspiration.

Adrienne said...

Yum! And I LOVE the new "My Adapted Printable Recipe"

Krista said...

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!

teresa said...

what a good looking breakfast! i'm loving all of the flavors!

Elizabeth said...

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.

Kerstin said...

So pretty and the filling looks delicious - I'm impressed!

Jen @ My Kitchen Addiction said...

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!

megan said...

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! :)

Kurdistan said...

I totally fall in love with this recipe cant wait to try it

feasting.in said...

Wow, this looks really good. I'm going to surprise my girlfriend with something similar this weekend! Thanks for sharing :)

.:Kieran

Jonathan said...

I just made this with chicken sausage and it was simply awesome. My wife is now requesting it for next week. Great recipe.