Ingredients: |
Ingredients: 4 ounces cream cheese
1/2 cup milk
8 eggs, divided
1/4 teaspoon salt and dash ground black pepper
1/4 cup red bell pepper, chopped
2 tablespoons sliced green onions with tops
1 teaspoon butter or margarine
2 packages (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced deli ham
1/2 cup (2 ounces) shredded cheddar cheese
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Directions: |
Directions:1.Preheat oven to 375º F. Place cream cheese and milk in a bowl. Microwave on HIGH 1 minute. Whisk until smooth. Separate 1 egg; reserve egg white. Add the yolk and remaining 7 eggs, salt and black pepper to the cheese and milk; whisk to combine.
2.Chop bell pepper. Add bell pepper and onions to egg mixture. Melt butter in pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.
3.Unroll 1 package of crescent dough; do not separate. Arrange longest side of dough across width of baking sheet. Repeat with remaining package of dough. Pinch dough with fingers to seal perforations. On longest sides of baking sheet, cut dough into strips 1 1/2 inches apart, 3 inches deep using Paring Knife (there will be 6 inches in the center for the filling). Arrange ham evenly over middle of dough. Spoon eggs over ham.(no ham if Kasey is around) Shred cheddar cheese over eggs.
4.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 dough using. Bake 25-28 minutes or until deep golden brown. |
This recipe for EGG BRAID is from