Spinach Mushroom Breakfast Braid
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A refreshing change to ordinary breakfast sandwiches.
Ingredients
  • 1 tube refrigerated pizza dough
  • 4 large eggs, lightly beaten
  • 1 tablespoon butter
  • 2 cups lightly packed chopped spinach
  • 1 cup sliced mushrooms
  • ½ cup diced roast red peppers – jarred or fresh made
  • 1 cup shredded cheese
  • 1 egg white, lightly beaten.
  • 1 tablespoon sesame seeds
Instructions
  1. Preheat oven to 425º.
  2. Cut a piece of parchment paper to fit a large baking tray. Unroll dough onto the parchment paper and pat into a 10 x 15 inch rectangle. With a sharp knife, make diagonal cuts about 2 inches apart along both long sides of the dough, leaving about a 4 inch solid center.
  3. Melt butter in a large skillet over medium heat. Add the beaten eggs and cook until soft scrambled, about 4 minutes. Remove from heat and set aside.
  4. Arrange the chopped spinach down the center of the dough. Add a layer of sliced mushrooms next. Spoon the soft set scrambled eggs evenly over the dough center for the next layer. Top with the shredded cheese. Sprinkle the roasted red peppers down the center, as the last layer.
  5. Bring the end piece of dough, up and over the filling end and bring the top strip of dough over the filling. Press the edges to seal. Braid dough over top of filling by alternating strips from each side. Fold the bottom edge up and over the end, sealing it with the last two edge strips.
  6. Brush the breakfast braid with a beaten egg white and sprinkle with sesame seeds. Bake at 425º for 15 minutes or until golden brown. Let cool for 5 minutes, slice and serve.
Recipe by Easy recipes for hungry vegetarians. at http://aveggiegoodday.com/spinach-mushroom-breakfast-braid/