This Egg and Ham Breakfast Braid is one of my favorite easy breakfast dishes. I love that you can assemble it the night before and bake it in the morning.
This Egg and Ham Breakfast Braid is one of my family’s favorite breakfast meals. They love that it’s easy to eat and tastes incredible. I love that I can make it the night before and bake it in the morning.
It’s also a regular on our Christmas morning breakfast spread along with this Cinnamon Streusel French Toast Casserole.
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When I make this Pillsbury Breakfast Braid, I usually make two – one with ham and the other with bacon. The recipe is completely flexible so you can easily swap ingredients for what your family likes. You could even add sausage if that’s more your thing.
This recipe is really easy. The best part about it is, you can assemble it the night before and store it, wrapped tightly, in the fridge until you’re ready to bake it in the morning. It doesn’t get easier than that. I love dishes that I can make ahead of time.
Tips for Making this Egg & Ham Breakfast Braid
- Look for these Pillsbury Seamless Dough Sheets. They make this recipe so much easier to make.
- If you can’t find the seamless dough sheets, this little roller helps bind the crescents together.
- Line your baking sheet with parchment paper (I love these precut sheets) or spray it with non-stick cooking spray.
- Make sure your cream cheese is at room temperature. It will incorporate much easier into the egg mixture.
- Kick the flavor up by using my signature House Seasoning Blend.
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Items You Need to Make This Recipe
Egg and Ham Breakfast Braid
Ingredients
- 8 large eggs
- ½ cup milk
- 2 tablespoons chopped green onion
- 1 teaspoon House Seasoning Blend
- 1 tablespoon butter
- 4 ounces cream cheese, room temperature
- 2 8 ounce cans refrigerated crescent rolls
- 1/4 pound thinly sliced deli ham
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees.
- Separate one egg; set egg white aside.
- In a mixing bowl, beat cream cheese and milk.
- Add the egg yolk, remaining eggs, House Seasoning Blend to cream cheese mixture and mix well; add green onions.
- In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until just set. Remove from heat.
- Unroll each tube of crescent dough (do not separate rectangles).
- Place side by side on a greased baking sheet with long sides touching; seal seams and perforations.
- Arrange ham lengthwise down center of rectangle.
- Top with egg mixture and cheese.
- On each long side of dough, cut 1 inch wide strips to the center to within ½ inch of filling.
- Starting at one end, fold alternating strips at an angle across the filling.
- Pinch ends to seal and tuck under.
- Beat reserved egg white and brush over dough.
- Bake for 25-28 minutes or until golden brown.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Corinne says
I made this for brunch for a couple of friends I had over and they loved it! I got way too much credit because they thought it must have been difficult to make since it was so pretty.
Cora Wolfe says
made it loved it.I could not find the solid sheet crescents and that ade the braiding a little harder.It eded up looking and tastine great
Christina Hitchcock says
I’m so glad you enjoyed it! 🙂
Kelli Miller says
I am the kind of person that has to try a recipe out a time or two before I will serve it to a large group. This was a hit with my immediate family, so I can’t wait to serve it at our annual Christmas Breakfast!
JoAnna says
I made this as a trial before Christmas and it was great. I don’t use those crescent rolls in a tubes, so I tried it with homemade pizza dough. It worked really well though I think when I make it for Christmas, I will cut the dough into two balls and make two of them. The cream cheese in the eggs made for a strange texture so I will eliminate that in the next round. Definitely a great idea, filling and really good!
MaryAnn Coggins says
I love your recipe blog Chris!!!! Merry Christmas and Happy New Year to you and your family!
Jason@JLHealth says
I’d really love to bite into that flaky, cheesy, delicious creation…right now!
Thanks for sharing at the hearth and soul hop last week.
christy says
that looks lovely…and perfect for brunch with friends. thank you for sharing with tuesday night supper club.
Susan with Permanent Posies says
That looks great! I see it was for Christmas. We always have a Christmas breakfast brunch and this would be quite a change. Love it!
AllieMakes says
That looks AWESOME! I just love trying all of your recipes! They are fantastic!
Thank you for linking up to Making It With Allie! I can’t wait to see what you have for next week!
AllieMakes.Blogspot.com
carolinaheartstrings says
This is such a delicious recipe. I love it. Thanks for sharing it.
The Lucky Wife says
Yum! Thanks for linking it at
Make a Food-“e”-Friend Monday. Have a great week.
ginger says
Thanks for linking up to Mad Skills Monday!
Tina @ MOMS CRAZY COOKING says
This week on THIS WEEK’S CRAVINGS we are looking for “brunch recipes”. We’d love for you to come link up this tasty looking recipe!
http://momscrazycooking.blogspot.com/2011/05/this-weeks-cravings-28-brunch-recipes.html
Randi says
Yum … that sounds delicious.
amelia says
This looks delicious. My husband would love it. He is more into savory than sweet for breakfast. 🙂
SnoWhite @ Finding Joy in My Kitchen says
This looks great!
MaryAnn Coggins says
Looks delicious Chris!
Ann Kroeker says
Oh, boy, that does look good and easy (I like the make-ahead option)!
I have a casserole thing I make in a pan the night before. The kids like it, but then they get really full and don’t have room for a Christmas meal later. So we may or may not make it. We *will* be having Trader Joe’s chocolate croissants, however. They rise overnight, and then we bake them in the morning so that they’re hot and fresh and melty. It’s really a splurge.
itsakeeper says
Sounds yummy!!!! Merry Christmas!!! 🙂
Babygirl says
Sooo yummy. Very nice
aimee says
YUM! That looks delicious, and would be a perfect Christmas morning breakfast!