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Tuesday, May 11, 2010

Jalepeno, Sausage and Egg Braid

Breakfast is hard. You don't want cereal but it takes too long to make eggs and you want something quick and easy.  We've made this maybe 5 or 6 times in 2 months because it makes 6 servings, you can make it ahead of time, reheat and grab n' go.  Plus we LOVE spicy.  We add a little extra spice to this to make it hotter.

Be sure to get the 13.5 ounce size refrigerated dough. We've used whole wheat pizza dough before as well and it tastes the same (still great).  This time I accidentally bought the 11 oz can of dough which is why this looks so small in the picture.  You can also use egg beaters in place of eggs if you're worried about cholesterol.  If you don't like spicy, you could try and experiment; get chicken and apple sausage and Gruyere cheese and throw in some thyme.

As of today's post, 16 people rated this an average of 5 out of 5!

I hope you enjoy this in your home as much as we do in ours!

Recipe by Angela Spengler, Cooking Light January 2010

Yield: 6 servings (serving size: 1 slice)


  • 1  (13.8-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 1  tablespoon  olive oil
  • 1/4  cup  chopped onion
  • 4  ounces  chicken sausage with jalapeño peppers, chopped
  • 2  large eggs, lightly beaten
  • 1/2  cup  (2 ounces) shredded Monterey Jack cheese
  • 1/4  cup  shredded cheddar cheese
  • 1/4  cup  chopped seeded jalapeño peppers
  • 1  large egg white, lightly beaten


1. Preheat oven to 425°.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
3. 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.
4. Sprinkle 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 cheddar over egg mixture; top with jalapeño peppers.
5. 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.

Nutritional Information

10.4g (sat 4.2g,mono 4.4g,poly 1g)

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