For the Braids

• Drizzle olive oil into a large skillet; place over medium-high heat.
• Add diced 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.
• Line a baking sheet with parchment paper. Spray parchment with nonstick cooking spray; set pan aside.
• 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, use a sharp knife to 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. Transfer braids onto prepared baking pan.
• Bake at 400° for 24-26 minutes, or until tops of braids are golden brown.
• Serve warm.