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Recipe compliments of www.ITISAKEEPER.com
Ham and Egg Breakfast Braid
This Breakfast Stuffed Bread is filled with egg and cheese and is a delicious and satisfying dish. It is packed with protein and flavor, making it a great choice for busy mornings or weekend brunches.
Ingredients
- 8 Large eggs
- ½ cup Milk
- 2 tablespoons Green onion, chopped
- 1 teaspoon All Purpose Seasoning
- 1 tablespoon Butter
- 4 ounces Cream cheese, , room temperature
- 16 ounces Crescent rolls, 2 cans of refrigerated dough
- ¼ pound Ham, thinly sliced deli
- ½ cup Cheddar cheese, shredded
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, All Purpose 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.
Christina's Notes
- Add Leftover Ham: Replace the deli ham with leftover ham to these omelets.
- Vegetables: Mix in tomatoes or mushrooms or bell peppers.
- Variation tip: Ham Cups, for a keto version, make ham cups and pour egg mixture into the ham and top with the cheese.
- Fresh Herbs: Sprinkle with fresh parsley or other herbs.
- Cheese: Try different cheese such as pepper jack or your favorite cheese blend.
- Dietary consideration tip: Use low fat or fat free cheeses to make the recipe a little healthier.