Maple Breakfast Braid

1 pkg (16 oz) breakfast sausage

¼ cup real maple syrup

2 eggs, beaten

½ cup green onions, sliced

2 Granny Smith apples, peeled and diced

1 ½ cups dry herb stuffing mix

1 pkg (17 1/4 oz) frozen puff pastry, thawed

2 egg whites

1 tsp water

Heat oven to 400 F.

In large bowl, combine sausage, syrup, beaten eggs, green onions, diced apples and stuffing mix.

Dust surface with flour; roll out pastry sheet to 12-by-18-inch rectangle. Transfer pastry to large baking sheet with parchment paper. Spoon half of sausage mixture down center of pastry.

Make 3-inch cuts down sides of pastry. Fold one strip at a time, alternating sides. Fold both ends to seal in filling. In bowl, beat egg whites and water; brush over pastry.

Repeat steps for second pastry sheet.

Bake 25-30 minutes, or until brown, rotating pans after baking 15 minutes.

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Maple Breakfast Braid

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