Jalapeño, Sausage, Jack, And Egg Breakfast Braid

• 1 (13.8-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 4 ounces chicken sausage with jalapeno peppers, chopped
• 2 large eggs, lightly beaten
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped seeded jalapeno peppers
• 1 large egg white, lightly beaten

1. Preheat oven to 425u0b0.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10-inch rectangle.
3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
4. 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 jalapeno peppers.
5. 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. Brush with egg white. Bake at 425u0b0 for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

cooking spray, olive oil, onion, chicken sausage, eggs, shredded monterey jack cheese, cheddar cheese, peppers, egg white

Taken from www.myrecipes.com/recipe/jalapeo-sausage-jack-egg-breakfast-braid (may not work)