Since the weekend is upon us I thought it would be the perfect time to share with you a recipe that you can make with your family for breakfast. It's easy and a great all inclusive way to serve eggs and sausage that is different. This version has Mexican flavors with Chorizo sausage, Jalapeno peppers and a little bit of Cayenne. Breakfast braids are very versatile though so if you don't like the flavors I've used really you can make one with any other combination of meat, vegetables and cheese.
1 Can of Pillsbury Crescent Seamless Dough Sheet
5 Large Eggs
1/4 Cup Skim Milk
2 Chorizo Sausage
2 Jalapeno Peppers - Sliced
1 Tbsp Butter or Margarine
1 1/2 Cup Shredded Mexican Blended Cheese
1/4 Tsp Cayenne Pepper
Preheat the oven to 375 F. On a baking sheet lined with parchment paper lay down your Pillsbury Crescent Seamless dough sheet, stretching and flattening it a little bit in all directions. If your food store does not carry this product then buy the regular Crescent container, ball up the dough using your hands to take away all of the seams and then roll it out with a little flour to make one large sheet. Making sure to leave 3-4 inches of dough in the middle make slits on both sides of the dough about a inch and a half apart. Set aside.
In a medium sized bowl whisk together the eggs with the milk, cayenne, salt and pepper. In a medium sized skillet over medium heat melt the butter or margarine and then pour the eggs into the warm pan. You want to the eggs to remain fluffy and since they are going to finish cooking in the oven they don't need to be completely cooked now. Using a spatula keep mixing the eggs until they are finished. Set aside.
Slit both of the Chorizo sausages down the center and remove the sausage from the casing. In a separate small pan over medium heat, cook the Chorizo breaking it up with your spatula as it browns. Again don't worry about it being completely cooked because it will finish in the oven. While your Chorizo is cooking, slice your Jalapeno peppers.
Sprinkle half of your cheese down in the middle of the dough, spoon your eggs over top of the cheese. The Mexican blend I use is Cheddar, Monterey Jack, Queso Quesadilla and Asadero but any combination will work just fine.
Then place your Chorizo sausage and Jalapeno peppers on top of the eggs making sure to try and keep everything in the middle as much as your can. On top of everything sprinkle the remaining cheese. Now it's time to close your breakfast braid. Start from one end, gently grab both of the slits that match up, stretch them ever so slightly to cover all of the food and bring them into the center on an angle and place one on top of the other. Do this to each and ever set of slits until the entire thing is close and the dough is somewhat overlapped.
Bake your breakfast braid for about 15 minutes until the dough has a nice golden brown look to it and the top seems slightly crisp. Allow it to rest 2-3 minutes then using your sharpest knife, slice in between the slits to serve.
Enjoy!! - Nicole
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