Braided Holiday Brunch Loaf


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


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.

Click here for photos. Trim pastry (see photo 1). Place half of egg mixture into center of pastry and braid (see photos 2 and 3, for folding pattern). Brush with egg wash (see photo 4). Repeat with other pastry sheet. Bake 25 to 30 minutes, or until browned.


2 loaves

Preparation Time

60 Minutes

Total Time

90 Minutes

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