Stuffed Breakfast Braid
Servings: 6
Ingredients
- 2 tbsp olive oil
- 12 oz breakfast sausage (casings removed)
- 1 potato, diced
- 1/2 onion, diced
- 3 slices cooked bacon, crumbled
- 2 cups scrambled eggs, cooked
- 2 ounces shredded cheddar cheese
- 1 green onion, sliced thin
- salt, pepper, oregano, garlic powder
- 2 Wicks Pie Crusts
Instructions
- Preheat oven to 350 degrees
- Take 2 Wicks Pie Crusts and form them into a ball, adding flour as you prepare the dough
- Crumbled and cook the sausage (removed from casings) Season with salt, pepper, oregano and garlic powder to taste. Cook until the sausage is brown.
- Drain cooked sausage and set aside. In sausage, drippings cook a diced onion and potato until soft. Season with salt, pepper, oregano and garlic powder to taste. Set aside.
- Crumbled cooked bacon slices. Set aside
- Prepare scrambled eggs leaving them slightly moist. Set aside.
- Roll out the pie crusts into a rectangular shape.
- Place the dough on a non-stick baking sheet (I sprayed mine with cooking spray). Cut about 10 slits (on each of the long sides) about two-thirds of the way in, leaving the center one-third uncut.
- Season with center of the dough with salt and pepper. Top with the sausage, potatoes, scrambled eggs, cheese and green onion. Crisscross the dough strips over the filling so that you get a braided pattern, making sure the filing is secure and the dough adheres to each other.
- Lightly brush top of braided bread with butter and generously sprinkle with everything but the bagel seasoning.
- Bake in a 350-degree oven for 20-25 minutes.
- Increase temperature to 400 degrees for the last 5 minutes to brown the top.
- Remove from oven and allow to rest for 5 minutes. Slice with a serrated knife and serve warm.