Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper, or use a nonstick baking sheet.

Brown the sausage in a large skillet over medium-high heat, breaking up the meat as it cooks. Transfer the sausage to a plate, leaving about 2 teaspoons of fat in the pan. If you don't have 2 teaspoons of fat, add 2 teaspoons of olive to the pan and set the pan over medium heat.

In a medium bowl, whisk together the eggs and milk. Add the egg mixture to the pan and cook until fluffy and cooked, but still moist. Fold in the Rotel tomatoes and green onions and remove the pan from the heat. Season the eggs with salt and pepper.

Roll the bread dough out into a rectangle, about 9x12-inches in diameter. Transfer the dough to the prepared pan.

Spoon the sausage down the center of the dough lengthwise, leaving about 2-inches of dough on either side.

Top the sausage with the egg mixture.

Sprinkle the cheese over the eggs and sausage.

Using a pizza cutter, cut the sides of the braid (the un-topped dough) into 12 to 15 strips, each about 3/4-inch to 1-inch wide. Lift the strips and fold them over the filling, alternating from side to side to create a braid. Pinch the ends of the braid together to seal.

Brush the butter all over the dough.

Bake for 20 to 30 minutes, until golden brown. Cool for a few minutes before slicing and serving.