These Scrambled Eggs in Puff Pastry are another wonderful Easter Sunday brunch recipe to add to your menu. My family are having a breakfast and brunch gathering this year and so I decided to share my menu with you.
These soft scrambled eggs with Kielbasa sausage, button mushrooms and Swiss cheese wrapped in a puff pastry blanket are too good to miss!
To make Scrambled Eggs in Puff Pastry, you will need the following ingredients:
Preheat the oven to 375 °F.
Roll out the premade puff pastry into an 18x14-inch shape and cut 1-inch strips towards the center leaving a 4-inch square in the middle.
In a large skillet, melt a tablespoon of butter and add 1 cup of sliced mushrooms and 1 cup of chopped kielbasa sausage. Cook for a few minutes.
In a small bowl, whisk 6 eggs and ½ cup of shredded Swiss cheese until combined. Add to the skillet and cook for a few minutes.
Once eggs have cooked and scrambled, add ¼ cup of chopped parsley and season with salt and pepper to taste.
Allow eggs to cool before placing them in the 4-inch center of the pastry. Take a strip from each side of the pastry and fold over the eggs, one side at a time forming a braid-like pattern.
Brush with the egg wash and bake in the preheated oven for 30 minutes until the pastry turns golden brown.
Slice and serve warm.
Pair these Scrambled Eggs in Puff Pastry with some of our other Easter brunch recipes and let us know how your party goes. Share some pictures of your special gathering with us and tag us online with our hashtag #cookmerecipes!
