CHEESE AND EGG BREAKFAST BRAID
I found a recipe in Cooking Light that looked great, but I knew I would want to make some changes (mainly, I wanted to make it veg). Here is the recipe as I intend to make it, posted for safekeeping. Feel free to offer suggestions! I'm also tempted to add more veggies...
Provided by smellyvegetarian
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°.
- Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10-inch rectangle.
- Heat oil in a large skillet over medium heat. Add onion and mushrooms; cook until tender. Stir in eggs and chiles; cook until set. Remove from heat.
- 4. Sprinkle 1/2 c cheese lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle remaining cheddar over egg mixture.
- 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 if desired. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
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Mark Honnell
[email protected]This was a great recipe! I made it for my family and they loved it. It was easy to make and turned out so well.
M Atif chugata
[email protected]This recipe was a bit too bland for my taste. I would add more salt and pepper next time.
Mirza Umar Baig
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover cheese and eggs.
Shahikomal Sai
[email protected]This was a great recipe! I made it for my kids and they loved it. It was easy to make and didn't take too long.
rafi simo
[email protected]This cheese and egg breakfast braid was a hit with my family! It was easy to make and turned out so well. The dough was flaky and the filling was cheesy and delicious. I will definitely be making this again.