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.
For supper, why not try our Easy Enchilada Casserole–dinner just became a winner.
Just think–no messy and dripping tortillas to worry about with this Southwest breakfast recipe. Just the flaky layers of yummy, delicious pastry puff to compliment the other ingredients and your taste buds. Bookmark this recipe now!
Southwest Breakfast Mini Braids
- 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
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 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. See image.
Then use a sharp knife to make downward cuts on the outer sections. The cuts I made where about 1 inch wide so I had 4 on each side. Cut these all the way through. See image.
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. Let cool for a few minutes before enjoying this delicious Southwest breakfast recipe.