This Broccoli Brunch Braid is a savory, bakery-style brunch recipe made with tender broccoli, creamy cheese filling, and flaky dough. It looks impressive but comes together easily, making it perfect for brunch spreads, holiday mornings, or even a light dinner. Golden, creamy, and endlessly customizable.
Ingredients
- Main Ingredients
- 2 cups broccoli florets finely chopped
- 1 can refrigerated crescent dough or 1 sheet puff pastry thawed
- 2 large eggs lightly beaten
- Flavor Base
- 6 oz cream cheese softened
- 1½ cups shredded cheese cheddar, mozzarella, Swiss, or blend
- ½ tsp garlic powder
- ¼ tsp black pepper
- Pantry Staples
- ½ tsp salt
- 1 tsp olive oil or butter if sautéing broccoli
- 1 egg + 1 tbsp water optional egg wash
Instructions
- Prep
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Steam or microwave broccoli just until tender. Drain very well and pat dry to remove excess moisture.
- In a bowl, mix cream cheese, eggs, shredded cheese, garlic powder, salt, and pepper until smooth.
- Fold in broccoli.
- Assemble & Bake
- Roll dough into a rectangle on the prepared baking sheet. If using crescent dough, pinch seams closed.
- Spoon filling down the center third of the dough lengthwise.
- Cut diagonal strips along both sides of the filling.
- Fold strips alternately over the filling to form a braid.
- Brush with egg wash if desired.
- Bake 22–28 minutes, until golden brown and cooked through.
- Doneness Check
- Crust should be deep golden and center set.
- If browning too fast, loosely tent with foil.
- Finish
- Rest 5–10 minutes before slicing for clean cuts.
Notes
- Draining broccoli well is key to avoiding a soggy braid.
- Don’t overfill—this helps keep the braid neat and intact.
- Puff pastry gives a flakier result; crescent dough is softer and more bread-like.