Best 3 Jalapeno Sausage Jack And Egg Breakfast Braid Recipes
Indulge in a flavorful and hearty breakfast experience with our irresistible Jalapeno Sausage Jack and Egg Breakfast Braid. This savory braid is a delightful fusion of classic breakfast flavors, featuring a golden, flaky crust encasing a delectable filling of spicy jalapeno sausage, melted Jack cheese, and fluffy scrambled eggs. Each bite offers a perfect balance of flavors and textures, making it an ideal dish for a special brunch or a satisfying weekend breakfast.
In addition to the main recipe, we also provide three bonus recipes to tantalize your taste buds and cater to your dietary preferences:
1. **Air Fryer Jalapeno Sausage Jack and Egg Breakfast Braid:** This healthier version of the classic braid is made using an air fryer, resulting in a crispy crust and perfectly cooked filling without the added oil.
2. **Vegetarian Jalapeno Jack and Egg Breakfast Braid:** For those who prefer a meatless option, this vegetarian version replaces the sausage with a combination of sautéed mushrooms, bell peppers, and spinach, providing a flavorful and nutritious alternative.
3. **Keto Jalapeno Sausage Jack and Egg Breakfast Braid:** This low-carb braid is perfect for those following a ketogenic diet. The traditional crust is replaced with a combination of almond flour and coconut flour, resulting in a satisfying and keto-friendly dish.
Whether you're a fan of classic breakfast flavors or seeking healthier or dietary-specific options, our Jalapeno Sausage Jack and Egg Breakfast Braid and its bonus recipes have something for everyone. Get ready to impress your family and friends with this delicious and versatile dish!
JALAPENO SAUSAGE
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a smoker or grill to 250 degrees F.
- Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.
JALAPENO, SAUSAGE, JACK, AND EGG BREAKFAST BRAID
This is a delicious recipe that is easy to make. It was orginally in the January 2010 issue of Cooking Light, but I made a couple of changes, so the ratio of bread to filling would be a bit more even. I also use whatever cheese I have on hand, usually (whatever you'd put in an omelet). Even if your sausage is fully cooked, don't hesitate to brown it with the onions, because it brings out the flavor that much more. This is easy to make for breakfast or brunch. We sometimes have this as "breakfast for dinner" with roasted ranch potatoes, and we can have leftovers for breakfast the next morning!
Provided by Greeny4444
Categories Breakfast
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°.
- Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10-inch rectangle.
- Heat oil in a large skillet over medium heat. Add onion and sausage; cook until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
- Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
- 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 (Recipe #193353 has a great picture on how to do this). Spray with cooking spray.
- Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices to serve.
SAUSAGE BRAID
Make and share this Sausage Braid recipe from Food.com.
Provided by 4X4Girl
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a skillet cook; sausage, onion, celery, green pepper & garlic until meat is no longer pink and veggies are tender, drain.
- Add cream cheese, green onions & parsley.
- Cook and stir over low heat until cheese is melted, set aside.
- Unroll crescent dough on a greased baking sheet, press perforations together.
- Roll in to a rectangle.
- Spoon mixture within, make sure to leave 3 inches of sides and 1 inch on each end.
- On each side cut 3/4 inch wide strips.
- Starting at one end, fold alternating strips at an angle, forming a braid.
- Brush dough with egg and bake for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 276.4, Fat 18.4, SaturatedFat 7.1, Cholesterol 77, Sodium 586, Carbohydrate 17.7, Fiber 1.4, Sugar 1.9, Protein 9.6
Tips:
- Use puff pastry dough that is thawed and at room temperature for easier handling.
- Don't overfill the pastry or it will be difficult to braid.
- Bake the braid until it is golden brown and the cheese is melted and bubbly.
- Let the braid cool for a few minutes before slicing and serving.
- You can make the breakfast braid ahead of time and refrigerate it overnight. Just bake it in the morning before serving.
- Serve the breakfast braid with your favorite sides, such as fruit, yogurt, or coffee.
Conclusion:
The jalapeño sausage, jack, and egg breakfast braid is a delicious and easy-to-make breakfast or brunch recipe. It's perfect for a special occasion or a lazy weekend morning. With its flaky pastry, savory filling, and cheesy topping, this braid is sure to be a hit with everyone at the table. So next time you're looking for a unique and flavorful breakfast idea, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
