Brunch Braid
Elevate your weekend mornings with this stunning Brunch Braid, a show-stopping centerpiece that combines flaky puff pastry, creamy scrambled eggs, and a medley of savory fillings. This easy yet impressive recipe features layers of melted cheddar cheese, crispy crumbled bacon, vibrant diced bell peppers, and fresh green onions, all beautifully braided into golden pastry. Perfect for serving six, it’s ready in just 40 minutes and ideal for gatherings, holiday brunches, or cozy breakfasts at home. With its irresistible flavor, elegant presentation, and convenient prep, this Brunch Braid is a must-try for any brunch enthusiast.
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 4 pieces large eggs
- 2 tablespoons milk
- 1 cup shredded cheddar cheese
- 4 strips cooked bacon, crumbled
- 0.5 cup diced bell peppers
- 0.25 cup chopped green onions
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 piece egg (for egg wash)
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together 4 eggs, milk, salt, and black pepper until well combined.
Heat a non-stick skillet over medium heat and scramble the egg mixture until just set. Remove from heat and set aside.
On a lightly floured surface, roll out the puff pastry sheet into a large rectangle, approximately 10x12 inches.
Transfer the puff pastry sheet onto the prepared baking sheet.
Using a knife, make angled cuts along the longer sides of the pastry about 1 inch apart, leaving the center section uncut to hold the filling.
In the center of the pastry, layer the scrambled eggs, shredded cheddar cheese, crumbled bacon, diced bell peppers, and chopped green onions.
Starting at one end, fold over a strip from each side, crossing them alternately to create a braided look. Continue folding and crossing until the filling is fully enclosed.
In a small bowl, whisk together 1 egg and water to create an egg wash. Brush the top of the braid generously with the egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove the brunch braid from the oven and let it cool for 5 minutes before slicing into portions.
Serve warm and enjoy!
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 3542 mg | 154% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.0 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1072 mg | 82% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
