Friday Feed: Breakfast Braid

I’m writing our Friday Feed a little late today because it has been crazy around here. We’re super busy with spring wedding orders and getting ready for the National Stationery Show this May in New York. Very excited about what is going on with Something Detailed!


This is an easy recipe to make for breakfast when you have guests in town. I like to chop and cook everything the day before my company gets in town and then throw it all together in the morning. Super simple. Super impact. Looks fancy – your guests will be impressed.


Jalapeño, Sausage, Jack, and Egg Breakfast Braid

  • 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.


Seriously, anything can go in this breakfast braid. This last time, I threw in turkey pepperoni and bell pepper instead of sausage. Just use whatever you have or whatever you find on sale. This recipe is from one of my favorite cookbooks, Southern Living Comfort Food. Hope you (and your company) enjoy!


Have a fabulous weekend,