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These Southwest Breakfast Mini Braids are a great “twist” on traditional breakfast burritos. We think they will turn into a new family favorite. Plus they’re easy to put together and customize to your family’s tastes. They also make a wonderful on-the-go Southwest breakfast recipe when the kids are rushed for school in the morning.

*Who wouldn’t want to start their day with this Southwest breakfast mini braids?*

Let’s make easy Southwest Mini Breakfast Braids Recipe!

Just think, no messy and dripping tortillas to worry about with this breakfast recipe. Just the flaky layers of yummy, delicious pastry puff to compliment the other ingredients, and your taste buds. Bookmark this recipe now!

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Southwest Breakfast Mini Braids ingredients

Here’s what you need to make Southwest Mini Breakfast Braids Recipe.

1 sheet frozen puff pastry (thaw to room temp so it’s workable)
1/3 cup fresh tomatoes, chopped
1/3 cup bell peppers, red and orange
4 eggs, beaten with a dash of milk OR water (yes, water will work nicely here, I was skeptical at first too!)
sea salt and pepper to taste
optional add-ins like onions, mushrooms, different peppers, sausage, cheese, and salsa

Directions to make Southwest Mini Breakfast Braids Recipe

*Wash the vegetables and then chop them.*

Step 1

Thoroughly wash the vegetables and chop them.

*Cook the eggs with the chopped vegetables*.

Step 2

Heat a nonstick pan to medium, and cook the eggs, adding the vegetables at the end.

Step 3

Heat the oven to 375 degrees and line a baking sheet with parchment paper.

Step 4

The pastry we use comes folded into thirds, unfold and cut on the fold lines. This will give you three long pieces. Cut those pieces in half to give you six pieces that are about 2.5 inches wide and 4 inches long.

Step 5

Take one piece and make light marks that divide it into thirds-do not cut through.

southwest breakfast recipe — *Make downward cuts into the outer sections.*

Step 6

Then use a sharp knife to make downward cuts on the outer sections. The cuts I made were about 1 inch wide so I had 4 on each side. Cut these all the way through.

Step 7

Add the egg and vegetable mixture to the center uncut portion of the pastry.

*Fold one side over and into the center. Then fold the other side over that, going back and forth all the way down.*

Step 8

Starting at the top, fold one side over and into the center. Then fold the other side over that, go back and forth all the way down. Be sure to tuck in the ends really well so they do not come loose and puff up too much while baking.

Step 9

Bake for about 14 to 17 minutes or until the pastries are baked all the way through. Fluffy and golden brown on the tops.

Let cool for a few minutes before enjoying this delicious Southwest breakfast recipe.

Yield: 6 servings

Easy Southwest Mini Breakfast Braids Recipe

Name: Easy Southwest Mini Breakfast Braids Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Breakfast
Ingredients: 1 sheet frozen puff pastry (thaw to room temp so it’s workable); 1/3 cup fresh tomatoes, chopped; 1/3 cup bell peppers, red and orange; 4 eggs, beaten with a dash of milk OR water (yes, water will work nicely here, I was skeptical at first too!); sea salt and pepper to taste; optional add-ins like onions, mushrooms, different peppers, sausage, cheese, and salsa

These Southwest Breakfast Mini Braids are a great “twist” on traditional breakfast burritos. The flaky layers of yummy, delicious pastry puff to compliment the other ingredients, and your taste buds will make this recipe a family favorite.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 sheet frozen puff pastry (thaw to room temp so it’s workable)
1/3 cup fresh tomatoes, chopped
1/3 cup bell peppers, red and orange
4 eggs, beaten with a dash of milk OR water (yes, water will work nicely here, I was skeptical at first too!)
sea salt and pepper to taste
optional add-ins like onions, mushrooms, different peppers, sausage, cheese, and salsa

Instructions

Thoroughly wash the vegetables and chop them.
Heat a nonstick pan to medium, and cook the eggs, adding the vegetables at the end.
Heat the oven to 375 degrees and line a baking sheet with parchment paper.
The pastry we use comes folded into thirds, unfold and cut on the fold lines. This will give you three long pieces. Cut those pieces in half to give you six pieces that are about 2.5 inches wide and 4 inches long.
Take one piece and make light marks that divide it into thirds-do not cut through.
Then use a sharp knife to make downward cuts on the outer sections. The cuts I made were about 1 inch wide so I had 4 on each side. Cut these all the way through.
Add the egg and vegetable mixture to center uncut portion of the pastry.
Starting at the top, fold one side over and into the center. Then fold the other side over that, go back and forth all the way down. Be sure to tuck in the ends really well so they do not come loose and puff up too much while baking.
Bake for about 14 to 17 minutes or until the pastries are baked all the way through. Fluffy and golden brown on the tops.