Breakfast · Tested at home

Puff Pastry Breakfast Braid

Name: Puff Pastry Breakfast Braid
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 sheet frozen puff pastry, thawed according to package directions; 6 large eggs; 4 slices bacon, cooked and chopped; 4 breakfast sausage links, cooked and chopped; 1/2 small onion, chopped; 1/4 green bell pepper, chopped; 1/4 red bell pepper, chopped; 1/2 cup shredded cheddar cheese; 1/4 cup chopped fresh parsley; 1 tablespoon unsalted butter; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 large egg beaten with 1 teaspoon water, for the egg wash

This breakfast braid wraps eggs, bacon, sausage, peppers, onion, cheddar, and parsley in flaky puff pastry. It slices neatly for brunch and delivers crisp pastry around a rich, savory breakfast filling.

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Turn up the heat

Let’s cook.

Heat the oven to 375°F and line a sheet pan with parchment paper.
Melt the butter in a skillet over medium heat. Cook the onion and bell peppers for 3 to 4 minutes, until softened. Stir in the cooked bacon and sausage.
Whisk the 6 eggs with the cheddar, salt, and black pepper. Pour them into the skillet and cook gently until just set. Stir in the parsley, transfer the filling to a plate, and let it cool for 10 minutes.
Unfold the pastry on the prepared pan and roll it into a rectangle. Leave a 4 inch strip down the center and cut 1 inch diagonal strips along both sides.
Spoon the cooled filling down the center. Fold the top and bottom ends inward, then alternate the side strips over the filling to form a braid.
Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until deeply golden and crisp. Rest for 5 minutes before slicing.

From Justin’s kitchen

Cool the filling before it touches the pastry so the layers stay flaky. The bacon and sausage must be fully cooked before assembling the braid.

Puff Pastry Breakfast Braid

Ingredients

Let’s cook.

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