Braided Holiday Brunch Loaf
It’ll look as though you spent hours making this savory braided brunch loaf stuffed with veggies, scrambled eggs, potatoes, cheese, and bacon; but in truth it couldn’t be easier.
By Yankee Magazine|Nov 18 2021|
Braided Brunch Loaf
Photo Credit: keller+kellerIt’ll look as though you spent hours making this festive holiday brunch recipe, but in truth, it’s really just fancy scrambled eggs, veggies, potatoes, bacon, and cheese folded into dough.
See More: How to Make Braided Holiday Brunch Loaf
Yield:
2 loaves
Total Time:
60 minutesIngredients
1/4 stick (2 tablespoons) unsalted butter
1 russet potato, peeled and cut into 1/2-inch cubes
1 small yellow onion, finely chopped
1 red bell pepper, seeded and diced into 1/4-inch pieces
4 strips cooked bacon or ham, chopped
1 dozen eggs
2 scallions, finely chopped
8 ounces cream cheese, cut into small pieces
1/2 cup shredded mild cheddar or Monterey Jack cheese
1 egg white
1 teaspoon water
Flour for surfaces
2 sheets frozen puff pastry, defrosted
Instructions
In a large saute pan over medium-high heat, melt butter and cook potato cubes 5 minutes, or until they begin to soften. Add onion and pepper and cook 8 to 10 minutes, or until onion becomes translucent, flipping ingredients with a spatula occasionally, being careful not to break up potato. Add bacon. Lower heat to medium.
In a medium bowl, whisk together eggs and scallions. Add to saute pan. Fold in cream cheese and cheddar and scramble gently until just set. Remove to a separate bowl and cool to room temperature (or refrigerate).
Heat oven to 375 degrees. In a small bowl, whisk together egg white and water. On a lightly floured work surface, roll one sheet of puff pastry into a 10-by-12-inch rectangle. Place on a baking sheet lined with parchment or Silpat.
Trim pastry by cutting off the top corners and cutting 6-7 angled strips, each 1-inch wide by 2 1/2-inches long (see photos in the original article link in the recipe intro). Spoon half of the egg mixture into the center then fold the bottom flap up and over the filling. Braid by folding the strips alternately towards the center, overlapping them as you go. Brush with egg wash.
Repeat the process with the other pastry sheet, then bake 25-30 minutes, or until browned.
I excluded the potatoes and the loaf still came out fabulous. Loved it! We’re in Europe Denmark and it felt so good to be able to make something incredible tasting and comforts of New England…
I have made this recipe numerous times throughout the year. It never fails to please! I have served it at morning meetings as well as to the men in our various work parties. It is easily grabbed by the hand and eaten on the go. You have to try it!!
Can’t figure out how to cut the dough??? Can someone post a photo or drawing on how to cut the dough before filling it?
One loaf feeds 2 folks?
Thank you!
Hi Victoria – click here to see how to cut the dough https://newengland.com/wp-content/uploads/legacy_cms_images/1533.jpg. Servings will depend on if the loaf is the main meal or part of a larger brunch, but the recipe makes 2 loaves. Thanks!
The ingredient list calls for 2 sheets of puff pastry, but the directions only refer to one. Which is it, one or two layered together?
It makes two loaves 🙂
I cook it all up on Sundays and get up just a few minutes early on Monday to put the loaf together and put it in the oven while I Get ready for work. I only work a couple of miles from where I live so it is perfect by the time I get there, not to hot. My coworkers love it.
can you make this a day ahead of time, then the next day cook it or should you cook it the same day you put it together and just reheat the next day?