Description
This Breakfast Braid is a delicious and visually impressive dish made with flaky refrigerated pizza dough filled with seasoned ground breakfast sausage, scrambled eggs with red bell peppers, and melted cheddar cheese. It’s perfect for brunch or a special breakfast occasion, offering a hearty and satisfying start to your day.
Ingredients
Scale
Dough
- 1 10-ounce tube refrigerated pizza dough
Filling
- 12 ounce ground breakfast sausage (cooked and crumbled)
- 4 eggs
- 2 tablespoons milk
- 1/2 teaspoon black pepper
- 1/4 cup diced red bell pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons butter (melted)
Instructions
- Preheat and prepare dough: Preheat the oven to 350°F and line a baking sheet with parchment paper. Unroll the pizza dough onto the parchment paper and press it into a rectangle shape.
- Add sausage filling: Sprinkle the cooked and crumbled breakfast sausage down the center third of the pizza dough rectangle.
- Make scrambled eggs: In a small bowl, whisk together the eggs, milk, black pepper, and diced red bell pepper. Pour the mixture into a hot skillet and scramble until fully cooked.
- Add egg layer: Sprinkle the scrambled eggs evenly over the sausage layer on the dough.
- Sprinkle cheese: Evenly distribute the shredded cheddar cheese over the eggs.
- Cut dough strips: Using a pizza cutter, cut 12 to 15 strips along each side of the rectangle, alternating sides to prepare for folding.
- Fold the braid: Fold the strips of dough over the filling in an alternating pattern, creating a braided appearance.
- Bake: Bake the braid for 20 minutes or until the dough is golden brown on top.
- Finish and serve: Brush the braid with melted butter and serve warm for best flavor.
Notes
- This braid features a hearty combination of sausage, eggs, peppers, and cheddar making it a complete breakfast in one pastry.
- You can substitute turkey sausage or a vegetarian sausage alternative for a different protein option.
- If you prefer a spicier version, add some red pepper flakes to the egg mixture.
- Ensure the scrambled eggs are fully cooked but still moist before assembling to avoid sogginess.
- Brush with butter right after baking for a shiny, flavorful crust.
Nutrition
- Serving Size: 1 serving
- Calories: 478 kcal
- Sugar: 1.5 g
- Sodium: 940 mg
- Fat: 31 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.9 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 173 mg
