It’s been four whole days since you’ve heard even a peep from my little corner of the blogosphere. That’s gotta be a record. As promised, I’ve got quite a yummy recipe here for you—Breakfast Braids.
What is a Breakfast Braid, you ask?
Basically, this is a breakfast dish comprised of pizza dough filled with a fluffy scramble of eggy, sausagey, cheesy, peppery, oniony, mushroomy, jalapeñoy goodness. It doesn’t have to contain all those things, though. In fact, I made two versions of this concoction, one with egg, onion, jalapeño, sausage, and cheese, and one with egg, onion, peppers, mushrooms, and cheese.
Both were insanely delicious.
Putting it together is nice and easy. Just chop up whatever ingredients you want to add…
…then scramble ‘em up with some eggs.
Roll out a sheet of packaged pizza dough—you know, the kind in a can.
Yes, the kind in a can.
On said dough, sprinkle a layer of the cheese of your choice (I used cheddar for this part).
Take it from someone who learned the hard way—roll out the dough on the baking sheet you’ll be using, as it’s pretty hard to transfer otherwise.
Then spread out all that scrambley yum-ness on top of it.
Have you noticed how many of the words I use aren’t actually words?
I’m supposed to be a college student.
Should I be concerned?
Before we delve into that question, sprinkle some more cheese on top of the filling (this time I used a Mexican four cheese blend).
Now comes the braiding part. With a knife or kitchen shears, cut strips on each side of the dough.
Fold over each end and arrange the strips in a vaguely overlapping pattern.
In the future, I’ll probably make the strips thinner. It’s still delicious, either way.
Once that’s all braided, brush the top with some beaten egg whites and pop it in the oven.
After about 15 minutes you’ll have something majorly delicious on your hands. Whatever filling you choose, it’ll be mind-meltingly yummy, I guarantee it!
The best part? For those of us who don’t exactly rise and shine in the mornings, it refrigerates and microwaves like a dream. Throw it together at midnight and you’ve got breakfast all ready for tomorrow.
What? Doesn’t everyone cook at midnight?
Recipe adapted from Cooking Light
1 13-ounce can refrigerated pizza dough
1 tablespoon olive oil
Any combination of…
…plus anything else that sounds yummy and strikes your fancy.
2 large eggs, beaten
1 egg white, beaten
1/4 cup shredded cheddar cheese
1/2 cup shredded Mexican four cheese blend, or Monterrey Jack
Preheat over to 425 degrees.
Heat oil in a large skillet and sauté all vegetables and meats. Add eggs and cook until set—another few minutes.
Unroll dough onto a baking sheet coated with cooking spray or parchment paper. Arrange into a 15 by 10-inch rectangle.
Sprinkle cheddar down the middle of the dough. Top with filling and sprinkle with cheese blend or Monterrey Jack.
Using a knife or kitchen shears, cut along both sides of the dough within 1/2 inch of the filling. Arrange strips over the filling and press the ends under to seal. Brush with beaten egg white and bake at 425 degrees for 15 minutes until golden brown.
Let cool for a few minutes and cut into slices for serving.