Spring Vegetable Breakfast Braid

Loaded up with eggs, mushrooms, asparagus, cheese and bacon this Spring Vegetable Breakfast Braid just what you need to feed a crowd! 

Spring Vegetable Breakfast Braid from The Girl In The Little Red Kitchen | Easy puff pastry breakfast bread filled with eggs, asparagus, mushrooms, havarti and bacon.

I’m just going to put it out there, I almost forgot that Easter is this Sunday.  You can’t totally blame me, it’s not my holiday, so there are no family gatherings planned and unlike Christmas it’s a holiday that moves around every year.  Plus, I’m so used to it being around Passover that it kind of threw me for a loop being almost a month earlier this year.

How does that work? Fine, I know how it works but I still don’t completely understand it.

Usually the Easter candy lined drugstores is a big tip off that the holiday is here but let’s be frank, as soon as one holiday is over the stores are turning over their stock to get ready for another one.

Spring Vegetable Breakfast Braid | girlinthelittleredkitchen.com

Even with my forgetful mind, I’m betting there are a few of you out there that either a) are still planning your menus or b) March 27th is just another Sunday for you.

No matter what is going on this weekend, one thing will definitely be happening and that’s Sunday brunch and this spring vegetable breakfast braid needs to be on your menu.  It is loaded and I mean loaded up with everything you need to get you going for a full day ahead.  There’s bright green asparagus, earthy mushrooms, creamy havarti with dill and if you so chose chopped up bacon.  All spread across creamy scrambled eggs and then wrapped in puff pastry.

It sounds fancy and it sounds time consuming but trust me only one of those statements are true (the fancy one).

Spring Vegetable Breakfast Braid | girlinthelittleredkitchen.com

This flaky breakfast bread is essentially springtime on your plate.  It makes enough to feed or crowd, or even breakfast for yourself all week long.  One thing I can guarantee is that it’ll be a staple all spring long.  Pair it with a simple green salad, a cocktail and sweet ending and brunch is set!

Spring Vegetable Breakfast Braid
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  • 2 tablespoons butter, divided
  • 8oz cremini mushrooms, cleaned and sliced
  • 1/4 pound thin asparagus stalks, trimmed and cut into 1 inch pieces
  • 6 ounces havarti with dill, shredded
  • 6 slices cooked bacon, crumbled (optional)
  • 9 large eggs
  • 2 tablespoons heavy cream
  • kosher salt and black pepper
  • 1 - 17.3oz box puff pastry, thawed


  1. In a large skillet over medium heat, melt 1 tablespoons of butter and add the sliced cremini mushrooms. Season with kosher salt and cook for 3-4 minutes, stirring occasionally. The juices should begin to be released from the mushrooms and they should start to soften at this point.
  2. Stir in the asparagus and continue to cook for another 2-3 minutes. The asparagus should be bright green but not soft and mushrooms soft and just start to brown.
  3. Transfer to a medium bowl to cool slightly.
  4. In a medium bowl, whisk together 8 eggs (reserving the 9 for an egg wash) with the 2 tablespoons of heavy cream and a generous amount of salt and pepper.
  5. Melt the remaining tablespoon of butter over medium low heat and pour in the eggs. Cook the eggs over medium -low to low heat for 8-10 minutes, stirring occasionally to develop large curds. You don't want to rush the cooking process of the eggs. If you find they are cooking too fast, lower your heat source more. The eggs should be removed from the heat when they are still soft and still slightly wet looking. Set aside.
  6. In the bowl containing the mushrooms and asparagus, stir in the shredded cheese, minus 1/3 cup to top the braid and crumbled bacon if using.
  7. Heat your oven to 400 degrees F. and line a large baking sheet with parchment paper.
  8. Remove both sheets of puff pastry from the packaging and roll out slightly on a lightly floured surface.
  9. Transfer the puff pastry to the parchment lined baking sheet, slightly overlapping one sheet over another by about 1 inch. Press down on the overlapping sheets to try to get them to stick together.
  10. Using a knife or kitchen shears, cut 1 1/2 inch long cuts, 1 inch apart on each side, leaving at least 1 1/2-2inches in the center for the filling.
  11. Fill the center with the scrambled eggs and then the remaining filling over top. Arrange the strips over the filling, use the last egg as an egg wash to brush over the top and to seal and sprinkle the reserved 1/3 cup of cheese over top.
  12. Bake for 25-30 minutes or until the braid is puffed and golden brown. Remove from the oven, let sit for 5 minutes before cutting into slices and serving.
Recipe Type: Breakfast

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Spring Vegetable Breakfast Braid | girlinthelittleredkitchen.com

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