Jalapeño, Sausage and Egg Breakfast Braid

Jalapeño, Sausage and Egg Breakfast Braid (Adapted from CL)

16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 tablespoon olive oil
4 ounce link chicken sausage, chopped
1/3 cup chopped onion
1/4 cup chopped seeded jalapeño peppers
2 large eggs
3 large egg whites, divided
salt and fresh ground black pepper
3 ounces (about 3/4 cup) shredded Monterey Jack cheese
1 1/2 ounce (about 1/3 cup) shredded sharp white cheddar

Preheat oven to 425 degrees,

On a large piece of parchment paper or a baking sheet coated with cooking spray, stretch pizza dough out into a 10" x 15" rectangle. Cover dough with plastic wrap and set aside.

In a large skillet, heat oil over medium. Stir in sausage, onion and jalapeño peppers - cook until sausage is lightly browned and the onion has softened, about 7 to 9 minutes.

Meanwhile, in a medium bowl, whisk together eggs and 2 egg whites - season with salt and fresh ground black pepper. Stir eggs into the sauce mixture and cook, stirring, just until the eggs are set. Remove from the heat.

Scatter Monterey Jack down center of dough, leaving a 2 1/2" border on each side. Spoon egg mixture evenly over cheese, keeping the same border clean. Scatter cheddar over eggs.

Using a pizza wheel or sharp knife, slice 2" long diagonal cuts, about 1" apart, on both sides of dough to within 1/2" of filling. Gently stretch dough strips over the filling, alternating strips diagonally over filling, pressing ends under to seal.

In a bowl, lightly beat remaining large egg white, then brush the egg white over the top of the dough - season lightly with salt. If using parchment paper, slide paper onto a baking sheet, then place into the oven to bake until golden, about 14 to 16 minutes. Remove from the oven and let stand 5 minutes before serving.

Makes about 4 to 6 servings.

Just found the recipe? Click here to see where we talked about it!