Breakfast Braid Sausage Eggs (Printer-Friendly Version)
Golden dough wrapped around savory sausage, eggs, and cheddar. Quick, satisfying, and perfect for sharing.
# Required Ingredients:
→ Dough
01 -
1 sheet refrigerated pizza dough (approx. 400 g), unrolled
→ Filling
02 -
250 g ground breakfast sausage
03 -
4 large eggs
04 -
60 ml whole milk
05 -
1/4 teaspoon freshly ground black pepper
06 -
1 red bell pepper, diced
07 -
100 g sharp cheddar cheese, shredded
→ Finishing
08 -
15 g unsalted butter, melted
# Step-by-Step Instructions:
01 -
Unroll the pizza dough onto a parchment-lined baking tray. Gently stretch and shape into an even rectangle, smoothing out any creases.
02 -
Brown the ground sausage in a skillet over medium-high heat until caramelized and cooked through. Drain excess fat and set aside. In a separate bowl, whisk eggs with milk, black pepper, and diced bell pepper. Scramble this mixture in a nonstick pan over moderate heat, stirring gently until eggs are just set but still moist.
03 -
Arrange the cooked sausage evenly along the center third of the dough rectangle. Top with the scrambled eggs and bell pepper mixture. Sprinkle shredded cheddar cheese over the eggs.
04 -
Using a pizza cutter or sharp knife, cut horizontal strips about 2.5 cm wide along both long sides of the dough. Alternately fold strips diagonally over the filling, creating a woven effect, and tuck in the ends to secure the filling.
05 -
Transfer the braid to the oven preheated to 175°C. Bake for 20 minutes or until the dough is golden brown and cooked through. Remove from the oven and brush the top with melted butter. Let the braid rest for 5 minutes before slicing and serving.
# Handy Cooking Tips:
01 -
For a crisp base, ensure all filling components are well drained of excess moisture before assembly.
02 -
The breakfast braid reheats best in a moderate oven; avoid microwaving to preserve the filling’s texture.
03 -
Customize easily by adding sautéed spinach or mushrooms to the filling, or substitute ham or bacon for sausage.