- 10
Ingredients
- 4 oz. cream cheese
- 1/2 cup milk
- 8 eggs, divided
- 1/4 tsp. salt
- dash ground black pepper
- 1/4 cup diced red bell pepper
- 2 tablespoons sliced green onions w/tops
- 1 tsp. butter
- 2 pkg. (8 oz. each) refrigerated crescent rolls
- 1/4 lb. thinly sliced deli ham
- 2 oz. shredded cheddar cheese (1/2 cup)
Preparation
Step 1
Place cream cheese and milk in container and microwave 1-2 minutes - whisk together until smooth.
Separate one egg, reserving white. Mix together 1 yolk and remaining 7 eggs, salt and pepper - whisk to combine - then mix with milk mixture. Add red bell pepper and onions. Melt butter in skillet and cook egg mixture until eggs are set, but still moist. Remove from heat.
Unroll crescent rolls, but do not separate. Arrange longest side of dough across width of 12x15 baking stone (or cookie sheet). Repeat with remaining package of dough. Seal perforations to make one large piece of dough. On longest sides of baking stone, cut dough into strips 1 1/2 inches wide, 3 inches deep into the side. This will leave about 6 inches in the center for the filling.
Arrange ham evenly over the middle of the dough. Spoon eggs over ham. Sprinkle cheddar cheese over eggs.
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 with a pastry brush.
Bake 25-28 minutes or until deep golden brown. Cut into slices.