Breakfast Braid

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
2. To a large non-stick skillet over medium heat, add ground pork. Season with salt, garlic powder, and pepper. Cook until no longer pink, about 8-10 minutes.
3. Add the onions and bell pepper. Stir and continue cooking until onions are softened, 3-5 minutes.
4. Add the eggs to the cooked pork mixture and stir. Cook until the eggs are done. Remove from heat.

Assembly

1. Onto a floured surface, roll out the flaky biscuits to make one large rectangle, about 14x9 inches. Carefully transfer the rolled dough to the prepared baking sheet.
2. Sprinkle the cheese over the dough. Spread the pork and egg mixture evenly down the center length of the dough.
3. Carefully fold the longer sides of the dough up and over the filling, pinching to seal the seam.
4. Every 2 inches, cut about ⅔ of the way across the rolled-up dough. I made a total of 7 cuts. Then, carefully flip every other cut piece to the opposite side, creating a 'braided' appearance.
5. Brush the exposed dough with the egg wash.
6. Bake for 20-25 minutes or until golden brown. Garnish with jalapeno and tomato, if using. Serve hot.