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Cheese and Egg Breakfast Braid

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“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...”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°.
  2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
  3. 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. 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. 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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