Preheat oven to 425º F.
Add 1 tablespoon of butter to a large skillet and soft scramble the eggs, just until set as they will cook further in the oven. Remove to a bowl and set aside.
Melt the remaining tablespoon of butter in the skillet and add the bell pepper, onion and mushrooms. Cook for 4 - 6 minutes, until softened. Season with salt and pepper. Remove from heat.
Stretch the dough onto parchment paper to approximately 14″ x 16″ rectangle.
Imagine the dough as three equal parts. Cut the sides of the dough into strips, leaving the middle intact.
Spoon the scrambled eggs down the middle section of the dough.
Top the eggs with the cooked veggies and then sprinkle with Cabot Seriously Sharp Cheddar Cheese.
Crisscross the dough strips over the filling and tuck the ends.
Move the braid to a baking sheet and bake in a 425º F oven for 16 - 20 minutes or until golden brown.
Slice and serve.