Description
This Breakfast Braid combines savory ground sausage, scrambled eggs with red bell peppers, and melted cheddar cheese all wrapped in flaky refrigerated pizza dough. It's a simple yet impressive dish perfect for a hearty breakfast or brunch that can be served warm and fresh from the oven.
Ingredients
Scale
Base
- 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
Topping
- 2 tablespoons butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prepare for baking the braid.
- Prepare Dough: Unroll the refrigerated pizza dough onto the parchment paper and gently press it into a rectangular shape to create the base for the filling.
- Add Sausage: Evenly sprinkle the cooked and crumbled breakfast sausage down the center one-third of the dough rectangle.
- Make Egg Mixture: In a small bowl, whisk together eggs, milk, black pepper, and diced red bell pepper until well combined.
- Cook Eggs: Pour the egg mixture into a hot skillet and scramble until fully cooked. Remove from heat.
- Assemble Filling: Spread the scrambled eggs evenly over the layer of sausage on the dough, then sprinkle shredded cheddar cheese over the eggs.
- Cut Dough Strips: Using a pizza cutter, cut strips about 12-15 in number along each side of the dough, allowing you to fold the strips across the filling.
- Fold Dough: Alternately fold the dough strips from each side over the filling in a crisscross pattern to create the braid effect, enclosing the filling.
- Bake: Place the braid in the oven and bake for 20 minutes or until the dough turns golden brown and cooked through.
- Finish and Serve: Remove from oven, brush the braid with melted butter for a shiny finish, and serve warm to enjoy the delicious flavors.
Notes
- This Breakfast Braid is versatile—try swapping the sausage for bacon or turkey sausage for different flavors.
- For a vegetarian version, substitute sausage with sautéed mushrooms or spinach.
- Make sure the filling is not too moist to prevent dough from becoming soggy.
- You can prepare the braid the night before and bake it fresh in the morning.
- Brush with melted butter after baking to enhance flavor and add a beautiful golden sheen.
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
