I found this recipe in Cooking Light and thought it would be great for a group, easy, quick and yummy. And that it was! Blake and I spent the past weekend in Beaver Creek with a group of friends. I decided to get some egg, sausage and carbs in our system before we hit the slopes.
-1 (13.8 oz) can refrigerated pizza crust dough
-1 Tbsp olive oil
-3 Tbsp chopped onion
-4 ounces spicy sausage
-3 large eggs
-1 egg white
-1/2 cup shredded Monterey Jack cheese
-1/4 cup chopped jalapeño peppers
First, preheat oven to 425 degrees. Chop onion and sautee until transparent (you could brown sausage at this point too..). Add the eggs to the skillet and scramble.
Next, spray the cooking spray on a baking sheet and roll out the pizza dough into a 15 x 10-inch rectangle.
Sprinkle the cheese down the center of the dough and then add the egg/onion mixture
Brown the sausage in a skillet and add to the dough. Sprinkle your jalapeños on top.
Now, using a serrated knife make 2-inch-long diagonal cuts about 1 inch apart on both sides of the dough. Stay about 1/2 inch from the filling.
Arrange strips over filling, alternating strips diagonally. Pinch the ends shut so the filling doesn't spill out.
Brush the braid with the egg white and bake at 425 for 15 minutes or until golden brown.
Let stand for 15 minutes and then cut crosswise into slices. Grab a couple pieces and enjoy for a quick breakfast!