Sausage Egg and Pepper Croissant Braid

Sausage Egg Pepper Breakfast Croissant Braid Recipe by Ash's In The Kitchen

I love breakfast for dinner. 🤣 Eggs, sausage and croissants are amazing at all hours of the day or night. It was a major hit for everyone! I’ve been extra exhausted lately so I used store-bought dough because making laminated dough is a pain and a half.

Sausage Egg and Pepper Croissant Braid

• 2 packages Croissant Dough or Puff Pastry
• 1 cup Cheddar Cheese
• 1 pound Breakfast Sausage
• 1/2 cup Bell Pepper; chopped
• 1/4 cup Red Onion; chopped
• 1/4 cup Tomatoes; cored and diced
• 1/4 cup Mushrooms
• 1 clove Garlic; finely minced
• 6 large Eggs
• Splash of Milk
• Pinch of Ground Sage and Garlic Powder
• Salt and Pepper to taste
• 1 large Egg; whisked for egg wash

  1. In a large skillet over medium-high heat add sausage and cook through. Drain and set aside in a small bowl. Add the vegetables to the skillet and sauté until tender before setting them aside in a small bowl as well.
  2. Add a tablespoon of bacon grease or oil to the skillet and reduce heat to medium. In a bowl, combine the eggs, milk, sage, garlic powder, salt and pepper; whisking well. Pour the eggs into the skillet and scramble until half set then cover and remove from heat.
  3. Preheat oven to 400°F.
  4. Line a baking pan with parchment paper and unroll the dough. Cut a third of the way up the dough sheet every 1/2 inch on both sides.
  5. Add half of the cheese along the center of the dough then scoop the eggs, vegetables, sausage and remaining cheese over top. Fold the dough sections over top in a criss-cross pattern then brush the top with egg wash and bake for 15 minutes or until the top is golden brown and flaky.

Looking for a side dish? Try one of these recipes!

Marsala Sautéed Mushrooms
Cinnamon Brown Sugar Bubble Bread

Maple Pepper Hash Browns Recipe by Ash's In The Kitchen
Maple Pepper Hash Browns

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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