Breakfast Braid with Egg, Jalapeno Sausage, Roasted Red Pepper, and Mozzarella
Servings 2
Equipment
- Baking Sheet
- Large skillet
Ingredients
- 1 container of crescent roll dough rolled into a ball
- 2 jalapeno sausages diced
- 1 tbsp butter
- 5 eggs
- 1 tbsp milk
- Sea salt and freshly cracked pepper to taste
- 2 tbsp roasted bell pepper diced
- 2-3 tbsp mozzarella cheese shredded
- 1 tbsp green onion sliced
Instructions
- Remove the crescent roll dough from the container and roll it into a ball. Let it sit for 15 minutes so the dough is easier to use.
- Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.
- Heat a skillet over medium heat. Add the sausage and cook in the pan for 4-5 minutes, or until golden brown; remove the sausage from the skillet then wipe it out with a paper towel.
- Heat the large skillet with butter over medium heat.
- Whisk the eggs with the milk, sea salt, and freshly cracked pepper, to taste. Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top (this will keep it from overcooking and the middle section will stay soft and fluffy). Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don't overcook–they will finish cooking in the oven.
- Roll (or spread) the dough out on top of the silpat mat into a rectangle.
- Sprinkle some cheese, green onions, roasted red pepper, and sausage down the center of the dough.
- Add the scrambled eggs then the remaining cheese, green onion, roasted pepper, and sausage.
- Cut even slits on both sides of the filling with a pizza cutter.
- Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.
- Place into the oven and bake for 13-15 minutes.
- Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.