There are few things more cozy and wonderful than eating breakfast for dinner. It's right up there with staying inside and wearing pajamas while it's raining during the day. I found the perfect recipe for a "breakfast for dinner" - not too sweet and substantial enough to feed my 6 foot tall of a man. The best part is that it's super fun to make - as in I'm already looking for another excuse to make one!
Breakfast Braid
Ingredients:
Refrigerated pizza crust dough
*(I either make this from scratch or pick it up from the pizza counter at Whole Foods)
1 tablespoon olive oil
1/4 cup chopped onion
1/4 - 1/2 lb. sausage (I like to get the sweet applewood pork sausage but anything will do)
2 large eggs lightly beaten
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeño pepper
(I accidently used a serrano pepper the first time I made this and it was almost too hot to eat - oops!)
1 large egg white lightly beaten
Directions:
1. Preheat oven to 425°
2. Unroll dough onto a baking sheet coated with cooking spray. Pat into a 15x10 inch rectangle.
3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 10 minutes or until lightly browned. Stir in eggs and cook 1 1/2 minutes or until set. Remove from heat.
4. Sprinkle Monterey Jack lengthwise down center of dough, leaving a 2 1/2 inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture and top with jalapeño pepper.
5. Make 2-inch-long diagonal cuts about an inch apart on both sides of the dough to within a 1/2 inch of the filling (I like to use kitchen shears for this).
6. (The best part! So much fun!) Arrange strips over filling, alternating strips diagonally. Press ends under to seal and brush with egg white.
7. Bake at 425° for 15 minutes or until golden brown.
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