Egg and Ham Breakfast Braid
Servings: 8
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.
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