Ham 'N Eggs Brunch Braid

By melissawelch

Ingredients

• 4 oz cream cheese
• 1/2 cup milk
• 8 eggs, divided
• 1/4 tsp salt
• Dash ground black pepper
• 1/4 cup red bell pepper, chopped
• 2 Tbls sliced green onions with tops
• 1 tsp butter or margarine
• 2 (8 oz) pkg refrigerated crescent rolls
• 1/4 lb thinly sliced deli ham
• 2 oz cheddar cheese, shredded (1/2 cup)

Preparation

Step 1

Preheat oven to 375°F. Place cream cheese and milk in Classic Batter Bowl. Microwave on HIGH 1 minute. Whisk until smooth using Stainless Steel Whisk. Separate 1 egg using Egg Separator; reserve egg white. Add the yolk and remaining 7 eggs, salt and black pepper to Batter Bowl; whisk to combine. Chop bell pepper using Food Chopper. Add bell pepper and onions to egg mixture. Melt butter in Generation II 10 inch Frying Pan over medium low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat. Unroll 1 package of crescent dough; do not separate. Arrange longest side of dough across width of Rectangle Baking Stone. Repeat with remaining package of dough. Using Baker's Roller, roll dough to seal perforations. On longest sides of Baking Stone, 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. Shred cheddar cheese over eggs using Deluxe Cheese Grater. 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 Pastry Brush. Bake 25-28 minutes or until deep golden brown. Cut into slices with Slice 'N Serve.

Makes 10 servings