Breakfast Braid with Egg, Jalapeno Sausage, Roasted Red Pepper, and Mozzarella
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
1container of reduced fat crescent roll doughrolled into a ball
Sea salt and freshly cracked pepperto taste
2tbsproasted bell pepperdiced
Remove the crescent roll dough from the container and roll 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. Dice 2 sausages up and cook in the pan for 4-5 minutes, or until golden brown; remove sausage from the skillet then wipe it out with a paper towel. Coat the skillet with cooking spray. Whisk the eggs together 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 on top.
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.