Menu Enter a recipe name, ingredient, keyword...

Ham and Eggs Brunch Braid


Google Ads
Rate this recipe 0/5 (0 Votes)
Ham and Eggs Brunch Braid 0 Picture


  • 4 ounce cream cheese
  • 1/2 cup milk
  • 8 eggs, 1 separated
  • 1/4 teaspoon salt
  • dash of pepper
  • 1/4 cup red bell pepper, chopped
  • 2 tablespoons onion, sliced
  • 1 teaspoon butter
  • 2 (8 ounce) package refrigerated crescent rolls
  • 1/4 pound chopped ham
  • 2 ounce cheddar cheese, shredded



Step 1

Preheat oven to 375°

Place cream cheese and milk in bowl, microwave on high 1 minute, then whisk until smooth.
Separate 1 egg, reserve the egg white. Add the yoke and the remaining 7 eggs, salt, and pepper and whisk. Add bell pepper and onion to the egg mixture.

Melt butter in pan, then add the egg mixture. Cook over low heat, until the eggs are set but still moist.

Open and unroll crescent dough, but do not pull apart perforations.
On a baking pan, place the Joe side-by-side and pinch together at edge to create a single 12 X 15 sheet of dough.tuck underneath
along the longest edges of dough, cut strips 1 1/2 inches wide and 3 inches long.
Arrange ham evenly over middle of dough. Spoon eggs over the ham, been sprinkle cheddar cheese over the eggs.
Braden by lifting strips of dough across the filling to meet at the center, twisting each strip one turn.
Brush dough lightly with beaten egg white using a pastry brush.
Bake 25 – 28 minutes or until deep golden brown. Cut into slices and serve yields 10 servings

Review this recipe