Ham And Egg Breakfast Braid

Filed under: Breakfast, Breakfast - Egg Dishes, Brunch.

Rolled together crescent rolls layered with deli ham, scrambled eggs, milk and cream cheese. Green Onion & red pepper scrambled with the eggs then braided

4 ounces cream cheese
1/2 cup milk
8 eggs
1/4 teaspoon salt
Dash ground black pepper
1/4 cup red bell pepper
2 tablespoons sliced green onions with tops
1 teaspoon butter or margarine
2 packages (8ounces each)
refrigerated crescent rolls
1/4 pound thinly-sliced deli ham
2 ounces cheddar cheese shredded (1/2 cup)

Preheat 375% Place cream cheese and milk in the Microwave on HIGH 1 minute. Whisk until smooth. Separate 1 egg, reserve egg white. Add the yolk and remaining 7 eggs, salt and pepper to whisk to combine.Add chopped bell pepper and onions to egg mixture. Melt butter in Frying Pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.
Unroll 1 package of crescent dough; do not separate. Arrange longest side of dough across width of 12x15" rectangle baking stone. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep.(there will be 6 inches in the center for the filling). Arrange ham evenly over middle of dough. Spoon eggs over ham. Shred cheddar cheese over eggs. To braid, lift strips of dough across filling to meet in center, twisting each strip one turn. Brush Braid with beaten egg white. Bake until golden brown

Recipe Summary:
Yield: 10
Prep Time: 20 minutes
Cook Time: 25 mins.

Other recipes by Rock Village Bed and Breakfast:
Sautéed Pears
Blueberry Strata
Bakes Apples
Egg In A Tomato

Recipe Provided By:
Rock Village Bed and Breakfast
Middleboro, MA

Middleboro Bed and Breakfast Inns