Breakfast Puff Pastry Braid with Eggs, Sausage and Cheese: Football Foodie Quick Hit
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Recipe type: breakfast, brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 per braid
 
The flaky pastry, the creamy eggs and cheese play perfectly against the spicy chipotle peppers and chorizo. It's hearty, filling and can easily be doubled to serve a crowd.
Ingredients
  • 1 sheet puff pastry, thawed
  • 7 eggs, divided
  • ½ pound of chorizo, cooked and chopped (about 2-3 links of sausage)
  • 2-3 chipotle peppers in adobe sauce, minced
  • 4 ounces sharp cheddar cheese, shredded
  • 2-3 scallions, chopped
  • 2 tablespoons butter
  • dash of salt and pepper
Instructions
  1. Preheat the oven to 400º.
  2. Cook and chop the chorizo, shred the cheese, mince the chipotles, chop the scallions.
  3. In a large bowl, beat together six eggs and add milk or flour desired.
  4. Now, this next part is also up to personal preference. You want really fluffy eggs, make the scrambled eggs separately in the butter and then layer eggs, sausage, cheese, chipotle peppers and scallions on the puff pastry.
  5. If you're like me and you want everything together in a big mess no matter what it looks like, follow these steps.
  6. In a large skillet, melt the butter of medium heat and add in the chopped chorizo.
  7. Once the pan is warm enough, toss in everything but the puff pastry. Stir constantly until the cheese is melted and the eggs are scrambled.
  8. Remove the pan from the heat and set aside.
  9. On a piece of parchment paper the size of your baking sheet, roll out the puff pastry into a rectangle.
  10. Pile the egg, sausage, cheese and pepper mixture down the center of the pastry longways, leaving a couple of inches at each end.
  11. On both long sides of the pastry, make slices going towards the center every inch to inch and a half.
  12. Fold the ends over the egg mixture and then fold the pastry sections over like a braid until you reach the other end. Don't worry if one end looks all wonky. Once you bake it and slice the pastry, no one will notice.
  13. Beat the remaining egg and brush over the top of the pastry braid.
  14. Bake at 400º for about 15-20 minutes, or until golden brown.
  15. Once done, let rest for a couple of minutes to firm up the braid so it doesn't fall apart on you when slicing.
  16. Cut into 1½ to 2 inch slices and serve.
Notes
In this particular puff pastry braid, I used chorizo, chipotle peppers, sharp cheddar and scallions, but you can make these with Swiss cheese and sauteed mushrooms; Italian sausage, mozzarella, spinach and sun-dried tomatoes; or country ham, potatoes and cheese. Basically if you can put it in an omelette, you can put it in puff pastry. If you're the type of person who likes to put cream and milk in your scrambled eggs, then go for it. If you're the type of person who also likes to put a tablespoon of flour in your scrambled eggs to make them fluffier, do that too.
Recipe by sarah sprague at https://sarahsprague.com/2011/12/21/breakfast-puff-pastry-braid-with-eggs-sausage-and-cheese-football-foodie-quick-hit/