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rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
baked chipotle ranch chicken taquitos, black beans
vodka pasta, salad
pork tenderloin cooked in milk, mashed potatoes, green beans
Mongolian beef, white rice, broccoli
crispy chicken salad with avocado ranch

Friday, June 25, 2010

Breakfast Braid

I originally wanted to make this recipe for my playgroup, but I chickened out at the last moment and made Sausage Swirls instead. I should have gone for it, it was amazingly easy to make and turned out beautifully. I adapted it from a Cooking Light recipe, making it un-light.  C said that it needed more cheese, I wonder how he would have felt about the Cooking Light version?
Breakfast Braid
6 servings

1 (13.8-ounce) can thin crust refrigerated pizza crust dough
Cooking spray
2 tablespoons frozen chopped onion and bell pepper mix
8 ounces breakfast sausage
4 large eggs, lightly beaten
1 cup shredded Monterey Jack cheese

Preheat oven to 425°. Unroll dough onto a baking sheet coated with cooking spray; pat into a 17 x 12–inch rectangle (size of the baking sheet).

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.

Sprinkle ½ cup 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 remaining cheese over egg mixture.

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. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
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1 comment:

ashley said...

i bet this is great! i love breakfast food!

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