Sausage and Egg Breakfast Braid

• Meat

  • 1 (9.6-oz package Johnsonville fully cooked breakfast sausage

• Produce

  • 1/4 cup Green onions
  • 1 Red bell pepper
  • 1/2 cup Yellow onion

• Refrigerated

  • 11 Egg, large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Italian seasonings
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 1 package Puff pastry, frozen

• Dairy

  • 2 oz Cream cheese
  • 1/2 cup Milk
  • 1/2 tbsp Parmesan cheese, grated
  • 1 cup Provolone cheese

Found on spicedblog.com

Description

Ingredients

• 2 tsp olive oil
• ½ cup yellow onion, diced
• 1 red bell pepper, diced
• ¼ cup green onions (scallions), thinly sliced
• 10 large eggs
• ½ cup milk
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 ounces cream cheese, room temperature
• 1 (9.6-oz) package Johnsonville Fully Cooked Breakfast Sausage
• 1 package (2 sheets) frozen puff pastry, thawed
• 1 cup (~4 oz.) provolone cheese, shredded
• 1 large egg
• 1 tsp Italian seasonings
• ½ Tbsp Parmesan cheese, grated

Directions

• Drizzle olive oil into a large skillet; place over medium-high heat.
• Add onions and bell pepper and sauté for 5-6 minutes, stirring occasionally, or until peppers just begin to soften. Add green onions, stir and cook for 1-2 minutes.
• Meanwhile, using a large bowl, whisk together eggs and milk.
• Pour egg mixture into skillet and cook over medium heat, stirring occasionally, until eggs are fully scrambled. Remove eggs from heat and stir in cream cheese. Mix well and then let cool. (Note: Ensure that all of the liquid from the eggs has evaporated before removing skillet from heat.)
• Preheat oven to 400°F.
• Meanwhile, slice the fully cooked sausage into ¾”-1” pieces; set aside.
• Working with one piece of puff pastry at a time, place pastry on a lightly floured countertop and roll into a 12”x12” square.
• Divide cooked eggs evenly down center of the two pieces of dough. Sprinkle cooked sausage and shredded provolone on top of eggs. Transfer pastry to a parchment-lined sheet pan. On each side of the pastry, make a series of cuts 1” apart. The cuts should run from edge of the pastry to the filling. (See picture in post for guide). Repeat process with remaining pastry.
• Working with one pastry at a time, fold the top left strip diagonally across the filling. Next fold the top right strip across. Repeat in this fashion to create a braid, stretching the dough slightly as needed. Repeat with remaining pastry.
• In a small bowl, whisk together large egg (for Topping) with 1 Tbsp of water. Brush tops of both braids with egg wash. Sprinkle tops with Italian seasonings and Parmesan cheese.
• Bake at 400° for 24-26 minutes, or until tops of braids are golden brown.
• Serve warm.