egg braid

This is from Jessica what’s her name, the wash your fing hands woman, whose videos I really like. But I always forget what she calls it (it’s “breakfast braid”) and I have trouble following recipes that are only videos, so here is my loose transcription with my own modifications:

Preheat the oven to 350.

Sauté and scramble up some combination of veggies, meat, eggs, etc. I like diced onions, peppers, spinach, leftover chicken sausage, and 8 eggs. (Do not use tomatoes or zucchini unless you’re really careful about cooking off all the water forest; you don’t want it to be wet.) You can cook/scramble it all in the same skillet.

Take premade pizza dough or two tubes of premade croissant dough and stretch them out into a large rectangle on an oiled cookie sheet.

Put the egg mixture in the middle.

Lay 4-5 slices of cheese or a handful of shredded cheese on top.

Cut the dough into strips about 1.5-inches wide and alternate folding them on top.

Melt a few t butter and mix with a squirt of whole grain mustard, a squirt of honey, a splash of soy sauce or worsteshire, and a big shake of poppy seeds. Drizzle it over the top of your braid.

Bake until it’s golden brown. Make sure the bread is fully cooked through — mine usually takes about 20 minutes.