Daily Archives: December 7, 2011

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

Maybe you don’t like breakfast food and if not, too bad for you.  I’m going to cut right to the chase here – this Jalapeño, Sausage, Jack, and Egg Breakfast Braid is divine.  This delicious little package has eggs, cheese, turkey sausage, jalapeños and is full of flavor.  The recipe calls for chicken sausage with jalapeño peppers but I used hot turkey sausage instead.  The sausage combined with the peppers doesn’t overpower this dish at all but instead gives it just enough of a kick to keep eating another bite, and then another.  If you want to keep things a little more mild, you could use sweet turkey sausage here (or pork if you prefer).  I made this in June when my sister and 2-year-old niece were visiting and since I wasn’t sure if my niece would like the spiciness, I left out the jalapeños and used sweet turkey sausage.  It was just as delicious then but I really loved the fresh jalapeño pepper this time around.  This is a perfect breakfast to make for Christmas morning, in my opinion.  Go ahead and cut yourself a piece of this and see if you can keep from cutting another one.  It’s pretty much impossible.

The ingredients:

Cook onion and sausage in a skillet with the olive oil until sausage is fully cooked.

Add in slightly beaten eggs and cook until set.

Unroll the pizza dough and shape into a rectangle on a baking sheet.  Sprinkle cheese down the middle of the dough, leaving 2 inches on the sides.  Top the cheese with the egg and sausage mixture, remaining cheese, and chopped jalapeño.

Using a sharp knife, cut slits into the sides of the dough, about an inch apart.  Fold dough strips over the mixture diagonally, overlapping strips to look like a braid. 

Brush dough with egg white. 

Bake at 425°F for 15 minutes or until golden brown.

Additions:  None

Omissions:  None


  • Hot turkey sausage for chicken sausage
  • Reduced-fat Colby-Jack cheese for Monterey Jack and cheddar cheeses

Overall Rating:  Love It

Source:  Cooking Light Magazine

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