I’ve partnered with SocialStars and Johnsonville to create this Sausage and Egg Breakfast Braid.
Talk about a fun way to serve up a weekend breakfast! #SausageFamily
So I’ve mentioned before that I’m a curler. Yup, that sport in the Olympics where folks throw 44-pound blocks of granite down a long sheet of ice. And I’ve also mentioned before that I pole vaulted in high school. I guess you could say that I’m attracted to unusual sports. But I’m not only about sports. I have an inner crafty side. (Some people might call it an inner nerd, but crafty sounds so much more refined!)
Back in summer camp, I actually signed up for art class. Pottery, woodworking, making dream catchers. That sorta thing. It didn’t hurt that the girl who taught Arts-n-Crafts was kinda cute. Hah! But seriously though, I’ve always enjoyed learning how to make new things. (In fact, that partly explains my obsession with cooking and baking…there’s always something new to learn in the kitchen!)
In middle school, we had to take Art as a subject. I wasn’t very good at painting and drawing. In fact, you could say I was pretty terrible at it. It was too creative for me…and my final projects never looked like they did in my head. But I was actually pretty darned good at weaving. Yes, I know that is incredibly odd. But I did indeed like to weave.
I remember learning how to use a loom to weave belts out of yarn. Not exactly the coolest thing to do as a middle schooler, but it made sense to me. There was a set pattern, and I could follow it. Let’s just say I had a lot of woven yarn belts. And no, I never wore them. But I do still have several of those belts sitting in a box in my closet, and I often threaten Laura that I will go out in public wearing one. I have no shame.
We’ve had a bunch of visitors in town lately, and it’s been great to see our family and friends. It’s also been great because having visitors gives me an excuse to cook up all sorts of fun recipes. For instance, this past weekend, I created this Sausage and Egg Breakfast Braid. I love breakfast food, but we don’t make it very often. But I hopped up early and got to work on breakfast for everyone. Well, to be fair, Robbie woke me up early…like 5:30am early. So I scooped the little guy up and went downstairs. He played with his toys on the floor next to me while I made breakfast. That kid’s gonna make a great sous chef one day!
This Sausage and Egg Breakfast Braid is essentially creamy scrambled eggs and sausage wrapped up in puff pastry. It tastes amazing! But the way it’s presented is what makes this one unique. Instead of just wrapping the eggs in puff pastry, you just place them in the center of the dough. Then you make a couple of slices on either side of the filling and then my favorite part. The braiding! Just stretch the pieces of dough on alternating sides across the filling and bake it up until golden brown. This breakfast braid was almost done when the rest of the house started waking up, and we all enjoyed a tasty breakfast together.
This recipe does take a bit of time to prepare, so it’s best saved for a weekend morning. However, I cut a good bit of the time off by using Johnsonville’s Fully Cooked Breakfast Sausage. Johnsonville makes both original and turkey varieties of their fully cooked breakfast sausage, and I chose to go with the turkey this time. This sausage is super tasty, and it has 70% less fat. Win-win! Since this breakfast sausage is already fully cooked, that means it’s ready to eat in just 30 seconds or less. But I had bigger plans for this breakfast sausage!
So while the eggs were a’scrambling, I chopped up the turkey sausage. I then spread the eggs and sausage on top of the puff pastry and got to weaving. I tossed the whole thing in the oven and breakfast was on it’s way. Simple enough! Not only is this Sausage and Egg Breakfast Braid packed with big, bold flavors…but it also looks pretty darned cool, too! Enjoy!
Sausage and Egg Breakfast Braid
For the Braids
- 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 shredded provolone cheese
For the Topping
- 1 large egg
- 1 tsp Italian seasonings
- ½ Tbsp Parmesan cheese grated
For the Braids
- 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.