Jalapeno, Sausage, Jack, and Egg Breakfast Braid

30 mins (prep 15, cooking 15)
12 ingredients
16 servings
This is a delicious recipe that is easy to make. It was orginally in the January 2010 issue of Cooking Light, but I made a couple of changes, so the ratio of bread to filling would be a bit more even. I also use whatever cheese I have on hand, usually (whatever you'd put in an omelet). Even if your sausage is fully cooked, don't hesitate to brown it with the onions, because it brings out the flavor that much more. This is easy to make for breakfast or brunch. We sometimes have this as "breakfast for dinner" with roasted ranch potatoes, and we can have leftovers for breakfast the next morning!

Categories:  <-30-mins , breakfast , number-of-servings , brunch , time-to-make , for-large-groups ,
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Serving Size (17.34 g)
Servings 16
Amount per Serving
Calories 62.03 Calories from Fat 36.63
% Daily Value *
Total Fat 4.07g 100.14%
Saturated Fat 1.36g 108.8%
Trans Fat 0.02g %
Cholesterol 4.1mg 21.89%
Sodium 89.52mg 59.68%
Total Carbohydrate 4.89g 26.07%
Dietary Fiber 0.23 g 14.43%
Sugars 0.24 g %
Protein 1.63g 52.05%
Vitamin A 37.12IU% Vitamin C 0.27mg%
Calcium 33.06mg% Iron 0.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
refrigerated pizza dough, chicken sausages, large eggs, jalapeno pepper