Veggie-Packed Cheese and Egg Breakfast Braid
This Veggie-Packed Cheese and Egg Breakfast Braid is a delightful twist on a classic breakfast dish, perfect for a quick and satisfying meal. Inspired by a recipe I found in Cooking Light, I decided to make it vegetarian and packed with flavor. Flaky pizza dough envelops a hearty filling of creamy cheddar cheese, fluffy scrambled eggs, and sautéed vegetables, making each slice a delicious bite of morning goodness. Not only is it easy to prepare, but it's also customizable; you can add in your favorite veggies like bell peppers, spinach, or even roasted zucchini! Serve it warm alongside fresh fruit or a simple salad for a complete brunch experience.
6
Servings
200
Calories
7
Ingredients
Ingredients
pizza dough
1 (homemade or 13 7/8-ounce can)
olive oil
1 tablespoon (for sautéing)
onion
1/4 cup (chopped)
mushroom
1/4 cup (diced)
eggs
4 (beaten)
reduced-fat cheddar cheese
3/4 cup (shredded)
green chili
1/4 cup (chopped)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Roll out the pizza dough on a lightly greased baking sheet, forming a rectangle about 15 x 10 inches in size. Set aside.
3
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced mushrooms. Sauté until the vegetables are tender, about 3-5 minutes.
4
Stir in the beaten eggs and chopped green chiles, cooking until the eggs are just set, about 2-3 minutes. Remove the skillet from heat.
5
Sprinkle half of the shredded cheddar cheese lengthwise down the center of the prepared dough, ensuring a 2 1/2-inch border remains on either side.
6
Spoon the egg and veggie mixture evenly over the cheese. Top with the remaining cheddar cheese.
7
Using a sharp knife or kitchen shears, make 2-inch-long diagonal cuts about 1 inch apart along both sides of the dough, cutting only up to 1/2 inch from the filling.
8
Fold the strips of dough over the filling, alternating them diagonally to create a braided effect. Tuck the ends of the braid underneath to seal.
9
If desired, brush the top of the braid with beaten egg white for a golden finish.
10
Bake in the preheated oven for 15-20 minutes, or until the braid is golden brown. Allow to cool for 5 minutes before slicing into portions.
Nutrition Information
10
Fat
22
Carbs
8
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Veggie-Packed Cheese and Egg Breakfast Braid?
It is a vegetarian breakfast dish consisting of flaky pizza dough filled with cheddar cheese, scrambled eggs, and sauteed vegetables like mushrooms and onions.
Is this recipe vegetarian-friendly?
Yes, this recipe is entirely vegetarian and focuses on eggs, cheese, and fresh vegetables.
How many people does this breakfast braid serve?
This recipe is designed to yield 6 servings.
What temperature should I preheat my oven to?
The oven should be preheated to 425 degrees Fahrenheit or 220 degrees Celsius.
What type of dough is required for this recipe?
You can use either homemade pizza dough or a 13.875-ounce can of refrigerated pizza dough.
How many calories are in one serving of the braid?
Each serving contains approximately 200 calories.
What are the primary vegetables used in the filling?
The filling includes chopped onions, diced mushrooms, and chopped green chiles.
Can I customize the vegetables in the braid?
Yes, you can easily add other favorites like bell peppers, spinach, or roasted zucchini.
How do I prepare the dough for the filling?
Roll the dough out on a lightly greased baking sheet into a rectangle measuring approximately 15 by 10 inches.
How long should I saute the onions and mushrooms?
Saute the vegetables in olive oil over medium heat for about 3 to 5 minutes until tender.
How many eggs are needed for the filling?
The recipe calls for 4 large beaten eggs.
What kind of cheese is recommended?
The recipe uses 3/4 cup of shredded reduced-fat cheddar cheese.
How long do the eggs take to cook in the skillet?
Once the eggs and green chiles are added, they should be cooked until just set, which takes about 2 to 3 minutes.
How do I layer the cheese and egg mixture?
Sprinkle half the cheese down the center of the dough, spoon the egg mixture over it, and then top with the remaining cheese.
How do I create the braided effect on the dough?
Make 2-inch diagonal cuts along the sides of the dough and fold the strips over the filling in an alternating pattern.
Is there a trick to get a golden finish on the braid?
Yes, you can brush the top of the assembled braid with a beaten egg white before baking.
What is the total baking time?
The braid should bake for 15 to 20 minutes or until it turns golden brown.
Should the braid rest before eating?
Allow the braid to cool for about 5 minutes before slicing it into portions.
What is the fat content per serving?
There are 10 grams of fat per serving.
How many carbohydrates are in each slice?
Each serving contains 22 grams of carbohydrates.
How much protein is in this breakfast dish?
Each serving provides 8 grams of protein.
What should I serve alongside the breakfast braid?
It pairs well with fresh fruit or a simple side salad for a complete brunch.
Is this recipe suitable for meal prep?
Yes, it is tagged as a meal prep friendly recipe and can be easily portioned.
How much olive oil is used for sauteing?
The recipe uses 1 tablespoon of olive oil.
Are green chiles spicy in this recipe?
Green chiles typically provide a mild heat and extra flavor rather than intense spiciness.
What inspired this specific recipe?
The creator was inspired by a recipe from Cooking Light and modified it to be vegetarian.
How wide should the border be on the dough?
Leave a 2.5-inch border on either side of the center filling area.
How far apart should the cuts for the braid strips be?
The diagonal cuts should be made about 1 inch apart along both sides.
Can I use full-fat cheese instead of reduced-fat?
Yes, full-fat cheddar cheese can be used as a direct substitute.
Is the sodium content provided for this recipe?
Sodium information is not currently available for this recipe.