Remember when I used to actually add new recipes to my (sadly neglected) “Cooking for One” page? I started out with good intentions but, quite frankly, cooking for myself is no fun. On the nights that Shawn works, I usually grab leftovers, make English muffin pizzas, or skip dinner all together and go straight for the ice cream. I know, it’s terrible! Anyway, when I realized that the end of the month was coming up (again, already!) and I would be forced to complete my Secret Recipe Club assignment on a night that he was working, I got kind of bummed out. It seemed like such a waste of time and effort to make an elaborate meal that I wouldn’t be able to share with anyone. Luckily the blog I was paired with, Fried Ice and Donut Holes, is filled with easy recipes that I didn’t mind cooking for myself.
I considered making the Buffalo Chicken Shepard’s Pie or the Lemon Thyme Chicken, but I knew what I really wanted was breakfast for dinner. I ended up making the Easy Breakfast Braid. I love making stuffed bread, but had never considered a version filled with scrambled eggs before so this was a totally new concept for me. I loved how adaptable the recipe was! Melissa made her version with bacon and jalapeño. The original recipe that she based hers on used breakfast sausage. I decided to put a Southern spin on the braid by using an extra poblano pepper that I had laying around and some chorizo that’s been in the freezer for forever. Making the bread only took a few minutes longer than making scrambled eggs would have been, and the result was gorgeous. And while it was definitely worth the effort of making it for myself, it also reheated beautifully – meaning we could share the leftovers for breakfast the next morning.
Easy Mexican Breakfast Braid
Ingredients
- 1 (13.8 ounce can) Refrigerated Pizza Dough
Pizza Dough
- 4 ounces (about 1 link) Fresh Chorizo
Fresh Chorizo
- 1/4 cup chopped Onion
Onion
- 1 chopped Poblano Pepper
Poblano Pepper
- 4 Eggs, lightly beaten
Eggs,
- 1/2 cup shredded Pepper Jack Cheese
Pepper Jack Cheese
- 1/2 cup shredded Cheddar Cheese (I used fat free because I happened to have some, and it was fine)
Cheddar Cheese
- 1 Egg White, lightly beaten
Egg White
- 1 Tablespoon Water
Instructions
- Heat oven to 425F. Unroll the dough onto a baking sheet that has been coated with cooking spray. Pat the dough into a 15×10 inch rectangle.
- Crumble the sausage into a large skillet set over medium heat. Cook until the sausage begins to brown. Add the onion and pepper. Cook, stirring occasionally, until the onion is softened – about 5 minutes. Add the eggs and cook 1 or 2 minutes, or until just set.
- Sprinkle the Monterey Jack cheese lengthwise down the center of the dough, leaving a 2 1/2 inch border around each side. Spoon the egg mixture evenly over the cheese. Sprinkle the cheddar over the egg mixture. Make 2 inch diagonal cuts about 1 inch apart on both sides of the dough to about 1/2 inch of the filling, using kitchen shears. Arrange the strips over the filling, alternating strips diagonally over the filling. Press the ends under the braid to seal. Combine egg white and water in a small bowl. Brush over bread.
- Bake for 15-20 minutes, or until the crust is golden brown. Let stand for 5 minutes, then cut crosswise into 6 slices.
Melanie says
08/06 at 6:30 pmMhmmm, I love poblano peppers! I can’t do bell peppers and always sub poblanos. I love that I don’t have to sub in this recipe!
Kirstin says
08/04 at 5:40 pmThis sounds really yummy. Visiting from Group D…just a bit slow in getting to everyone’s posts.
bakingaddict says
08/04 at 2:30 pmHi! I’m visiting from SRC Group D. Excellent choice for SRC – love it!
love cooking says
08/04 at 3:23 amThis looks extremely good to me. Using the ready pizza dough is a brilliant idea. Probably I will try to add some tomatoes, I like it tastes a bit sweet and sour and more juicy inside. 🙂
Jenica says
08/03 at 1:31 pmI totally know what you mean about cooking for one. But whenever I feel bummed about cooking a delicious dinner where I’m the only one eating it, I just remind myself it’s a good form of self-care! I’m doing something nice for myself and I don’t need to have another person there to validate the experience.
kristy @ gastronomical sovereignty says
08/03 at 12:32 pma of all, aint nothin wrong with a little ice cream for supper.
b of all, cooking for one can, on occasion, be bloody fabulous. that being said, cooking for more than one allows you to share something tasty and fantastic with others – also very good.
c of all, your photos are great. i can almost taste the stuffed breakfast goodness. 🙂
happy belated SRC reveal day!
Sophia says
08/03 at 12:06 amUm…that bread looks good enough for one. 😉
Christine says
08/01 at 9:52 pmThis is so intense! Good for you for making it!
Jenni says
08/01 at 1:19 pmThis looks so delicious! I never liked cooking for one, either. I always tried to have leftovers, or if all else failed – pasta and red sauce! LOL.
Shari, The Saucy Gourmet says
07/31 at 3:05 pmI love savory breakfast dishes like this. I can’t wait to try this the next time we have company for the weekend. So excited to be a new member to SRC, look forward to sharing>
Joanne says
07/31 at 12:08 pmI love the sound of this breakfast braid! It’s almost like eating a calzone for breakfast. Always a good thing.
Kelsey @ K&K Test Kitchen says
07/30 at 9:28 pmThis sounds fabulous! I love the twist you put on the original recipe, since I’m a huge fan of spicy breakfast dishes. Great choice for SRC!
Fran@fransfavs.com says
07/30 at 9:26 pmI’m always looking for new ideas for breakfast–the most important meal of the day. Can’t wait to try this!
Melissa says
07/30 at 8:03 pmI’m so glad you enjoyed this breakfast braid. Actually, thanks for reminding me about this recipe. It has been far too long since I’ve made it last. I’ll have to do it again soon! 🙂
Sarah E. says
07/30 at 3:04 pmI love doing braids – they are so much fun. I haven’t seen a “savory” breakfast one yet though. They are always fruity and sweet 🙂 Love that!