A delightful and easy-to-make breakfast braid filled with savory ingredients, perfect for a family brunch or a weekend treat.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a golden crust.
In a large skillet, sauté the diced bell pepper and onion over medium heat until softened, about 5 minutes.
Cook the vegetables until they release their aroma for a flavorful filling.
Add the diced ham to the skillet and cook for an additional 2 minutes.
Ensure the ham is evenly distributed for consistent flavor.
In a blender, combine the eggs, cream cheese, salt, and pepper. Blend until smooth.
Blending the eggs with cream cheese creates a creamy texture.
Pour the egg mixture into the skillet with the vegetables and ham. Cook, stirring gently, until the eggs are just set.
Avoid overcooking the eggs to keep them soft and creamy.
Roll out the puff pastry on a lightly floured surface to a rectangle approximately 12x10 inches.
Keep the pastry cold to make it easier to handle.
Spoon the egg mixture down the center of the pastry. Cut strips on both sides of the pastry at a 45-degree angle.
Cutting the strips at an angle makes braiding easier.
Fold the strips over the filling, alternating sides to create a braid. Seal the ends.
Press the ends firmly to prevent the filling from leaking out.
Transfer the braid to a parchment-lined baking sheet. Brush with beaten egg and sprinkle with grated parmesan cheese.
The egg wash gives the pastry a shiny, golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Check the braid halfway through baking to ensure even browning.
Let the braid cool for 5 minutes before slicing and serving.
Cooling slightly helps the filling set for cleaner slices.
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