This breakfast is filling and delicious and completely customizable. If you like meat, add in some breakfast sausage, if not – go veggie. Add in tomatoes, spinach or kale, shredded carrots, asparagus and more!
You’ll love it.
And, the leftovers are great.
Breakfast Braid – Inspired by Liz at Carpe Season
- 1 recipe whole wheat, no-rise pizza dough
- 6 eggs
- 1/4 C milk
- 4 oz. baby bella mushrooms, sautéed
- 1/2 chopped broccoli
- 1 medium bell pepper, finely chopped
- 6 slices of Canadian Bacon, chopped
- 1 T minced onion
- 1/2 C shredded cheddar cheese
- Parsley, for garnish
Begin by preparing the whole wheat pizza crust, and set aside, covered.
Next, scramble up the eggs and mix in the milk. Season with salt and pepper. Cook up the eggs in a lightly greased large skillet over medium heat, scrambling them as they solidify.
Dice up all the veggies you want as a part of your filling. We sliced bell peppers, mushrooms, and tomatoes along with broccoli. Our meat choice was Canadian bacon. Yum.
Toss into the skillet with the scrambled eggs and minced onion. Stir until warmed through and then remove the skillet from the heat.
Roll out the pizza dough crust into a large rectangle. Place the egg mixture into the center of the pizza dough.
Top the filling with the cheddar cheese, and then slice the sides into 1-inch strips.
Braid the strips in alternating fashion over the top of the filling. Garnish with additional cheese (we chose parmesan and parsley).
Bake at 350 for 15-20 minutes until crust is lightly browned.
Store leftovers in the fridge and warm up in the microwave or oven to reheat.