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Ham and Egg brunch braid Recipe

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This recipe for Ham and Egg brunch braid is from Believers' Fellowship Womens' Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz cream cheese
8 eggs divided
1/4 cup red bell pepper chopped (optional)
1/4 tsp salt and dash ground pepper
1/2 lb thin sliced deli ham (or cooked crumbled sausage)
2 oz cheddar cheese shredded (1/2 cup)
1/2 cup milk
1 tsp butter or margarine
2 tbsp sliced green onions with tops (scallions)
2 pkgs (8 oz each) refrigerated crescent rolls
Directions:
Directions:
Combine cream cheese and milk and microwave on high 1 minute. Whisk until smooth. Seperate 1 egg, (reserve the egg white), add the yolk and remaining 7 eggs, salt and pepper and whisk to combine. Add bell pepper and onions to egg mixture. Melt butter in skillet over medium heat, add egg mixture, cook, stirring occasionally until eggs are set, but still MOIST. Remove pan from heat.
Unroll 1 pkg crescent dough (do no seperate). Arrange longest side of dough across width of 12x15 baking sheet. Repeat with remaining pkg of dough. Gently roll dough to seal perforations. On longest side of baking sheet cut dough into 1 1/2 inch strips about 3 inches deep (leave 6 inches in center for filling). Arrange ham evenly over middle of dough. Spoon cooked egg mixture over ham. Sprinkle shredded cheese over eggs. To braid lift strips of dough across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Brush lightly beaten egg white over braid. Bake at 375º for 25 to 28 minutes to a deep golden brown. Cut and serve!

 

 

 

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