Easy Breakfast Braid

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  Pizza dough
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion(60g)
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  Chicken Sausage Links(113g)
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  Egg, Whole, Large
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  Cheese, Monterey Jack, 2%(120g)
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  Cheddar Cheese(120g)
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  JalapeñO Pepper(120g)
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  Egg Whites

Instructions

1. 1Preheat oven to 425°F.
2. 2Heat the olive oil in a large skillet over medium heat. Add the onion and cook 4–5 minutes, stirring occasionally, until softened and translucent. Add the cooked chicken sausage links and cook 2–3 minutes until heated through and lightly browned.
3. 3Pour the large eggs and liquid egg whites into the skillet with the sausage mixture. Stir continuously over medium heat for 1½–2 minutes until the eggs are fully set with no wet portions remaining. Remove from heat.
4. 4Unroll the pizza dough onto a baking sheet coated with cooking spray and pat into a 15 × 10–inch rectangle. Sprinkle the Monterey Jack cheese lengthwise down the center, leaving a 2½–inch border on each side. Spoon the egg and sausage mixture evenly over the cheese, then sprinkle the sharp cheddar over top and scatter the jalapeño peppers across the filling.
5. 5Using a sharp knife or kitchen shears, make 2–inch-long diagonal cuts about 1 inch apart on both sides of the dough to within ½ inch of the filling. Fold the strips alternately over the filling in a braided pattern, pressing the ends under to seal.
6. 6Brush the entire surface of the braid with the liquid egg whites.
7. 7Bake at 425°F for 14–16 minutes until the dough is golden brown and the edges are crispy.
8. 8Let stand 5 minutes, then cut crosswise into slices and portion into airtight containers for storage.