Friday, January 20, 2017

Chicken Sausage, Egg, and Cheese Sausage Breakfast Braid for 6 Points

Oh my gosh! This is a huge Family Favorite and it's only 3 Weight Watchers points per slice!  I've even made this just before going to bed and it heats up in the microwave just Fine the following morning because who likes to use an oven in the morning? Not me.

I'll take more photos of this one in the process of prepping in case anyone needs it the next time I make it.

I use a roll of sausage and double up the fixings for the sausage mixture portion so that I can then divide it up for different braids on different days. I just withhold the addition of the egg until after I divide the sausage mixture, rather than cooking up 4-oz portions of sausage. I have yet to find a version of the sausage with jalapeno peppers premixed into it so I just add my own jalapeno peppers to the pan as it is cooking.


1 13.8-oz. can refrigerated pizza crust dough
Cooking Spray
1 Tbs olive oil
1/4 c chopped onion
4 oz chicken sausage with jalapeno peppers, chopped
2 large eggs, lightly beaten
1/2 c (2 oz) shredded Monterey Jack cheese
1/4 c shredded cheddar cheese
1/4 c chopped seeded jalapeno pepper
1 large egg white, lightly beaten


Preheat oven to 425 degrees.

Unroll the dough onto a baking sheet coated with cooking spray and pat into a 15 x 10-inch rectangle.

Heat the oil in a large skillet over medium heat. Add onion and sausage and cook 9 minutes or until lightly browned.  Stir in eggs and cook 1-1/2 minutes or until set and remove from heat. (My version: Cook sausage, chopped jalapeno, and onion until cooked through/slightly browned for whole sausage roll and then divide mixture up into servings for this recipe. Add sausage back to pan and then add eggs.)

Sprinkle Monterey Jack cheese lengthwise down center of dough leaving about a 2-1/2-inch border on each side.  Spoon egg/sausage mixture evenly over cheese and then top with cheddar over the egg mixture and top with jalapeno pepper.  (Since in my version I've added the jalapeno pepper into the sausage mixture myself, I do not add more jalapeno).

Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of the filling using a sharp knife or kitchen shears (I recommend the shears!). Arrange strips over filling.  Press ends under to seal.  Brush with egg white and bake at 425 degrees for 15 minutes or until golden brown.  Let stand 5 minutes .  Cut crosswise into 8 slices.

YIELD: 8 slices

Servings: 4 servings
Serving Size: 2 slices

Points: 3 points per slice

Nutritional Information:  Calories 246, Fat 15.6 g (sat 6.3 g, mono 6.6 g, poly 1.5 g); Protein 15.9 g; Carb 11 g; Fiber 0.2 g; Chol 147 mg; Iron 1.2 mg; Sodium 516 mg; Calc 173 mg

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