Vegetarian Breakfast Braid

I don’t know about you guys…but I am cleaned out of Thanksgiving leftovers completely! Overall I think this is for the best; I am pretty turkey-ed out by mid-week after the holiday. I absolutely savored the Thanksgiving meal, and I was incredibly grateful for all the culinary assistance provided by family members. I also prepped my transformations with the leftover turkey with joy.  But, today my refrigerator is looking so sad and abandoned; luckily this does not happen often. As you can imagine I was scouring my brain for a recipe that I could easily prepare using the few lonely ingredients left behind in the refrigerator.

This recipe was inspired by a recent Cooking Light magazine that I was thumbing through on my tablet (p.s. tablet magazines are one of the best technology inventions to date). The original recipe can be found here! I decided to make a vegetarian version since our meals this week have been heavily slanted in the poultry direction. The final product looks incredibly impressive; this is an easy recipe that will definitely trick your family into thinking you were slaving in the kitchen.


This beautiful girl agrees. She always knows how to make me feel good about myself.


  • 1 tbsp olive oil
  • 1/2 medium red onion, thinly sliced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 6 large eggs, plus additional egg (for egg wash)
  • 1 ball pizza dough
  • 1/2 c. cheddar cheese
  • salt and pepper to taste

Pre-heat oven to 400 degrees F.


Heat a medium skillet over medium heat while you slice your veggies.


Add olive oil, red onion, green and red bell pepper, and season lightly with salt and pepper. Saute the vegetable mixture until tender; approximately 8-10 minutes. Crack eggs into a bowl and scramble with fork; add to vegetable mixture and cook until firm. (Sorry, I missed the picture of scrambling eggs)


Meanwhile, roll out the pizza dough until it is a thin rectangle. Transfer to a baking sheet.


Using a knife cut sides of pizza dough about 2-3 inches in toward the center; these are going to become the “braid”. Spoon the egg and vegetable mixture into the center of the pizza dough (the part without the cuts) and top with cheddar cheese.


Fold over one end and begin folding the cut ends over the filling until they overlap with one another. Continue down the length of the pizza dough and seal the opposite end.


In this stage the braid reminds me of a mummy. In small bowl crack the additional egg and splash in 1-2 tbsp. water; scramble with fork. Brush the egg wash mixture over the pizza dough to help create a golden brown crust when it bakes.


Place in pre-heated oven and bake for 20-25 minutes until the crust puffs up and is golden.


Cut into slices and serve.


I like to serve these with homemade breakfast potatoes. This recipe makes a very satisfying “breakfast for dinner” but would also be fabulous to serve for brunch. Enjoy!


One thought on “Vegetarian Breakfast Braid

  1. Pingback: Huevos Rancheros | freshpickedlove

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