Ham and Egg Breakfast Braid, Friday Night Snacks and More...

Ham and Egg Breakfast Braid

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Ham and Egg Breakfast Braid, Friday Night Snacks and More...

Ham and Egg Breakfast Braid

Mike Nadelman
This beautiful crescent braid is easier than it looks! A simple folding technique over eggs, ham and creamy cheese gives you an impressive-looking breakfast dish that is guaranteed to be the star of your brunch party.
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Total Time 1 hr
Course Breakfast, Brunch
Cuisine American, Egg
Servings 8 Servings

Ingredients
  

  • 8 oz package cubed ham or cooked bacon, diced smoked turkey
  • 1/3 cup chopped red bell pepper
  • 7 eggs
  • 1/8 teaspoon black pepper
  • 1 tablespoon butter
  • 1/2 cup chive cream cheese spread from 7.5-oz container
  • 1 can 12 oz refrigerated Pillsbury™ Grands!™ Butter Flake Crescent Rolls (8 Count) or 1 can (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count)
  • 1 cup shredded Colby-Monterey Jack cheese blend 4 oz
  • 1 teaspoon poppy seed

Instructions
 

  • Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
  • In medium bowl, beat ham, bell pepper, 6 of the eggs and the pepper with whisk or fork until well mixed.
  • In 10-inch nonstick skillet, melt butter over medium-high heat. Pour egg mixture in skillet; cook over medium-high heat 2 to 3 minutes or until eggs are thoroughly cooked but still moist. Stir in cream cheese. Cook 1 to 2 minutes longer, stirring occasionally, until cheese is melted.
  • Meanwhile, unroll dough into 1 long rectangle onto cookie sheet. Press into 16x8-inch rectangle, firmly pressing perforations and seams to seal.
  • Spoon egg mixture in 4-inch wide strip lengthwise down center of rectangle. Sprinkle with shredded cheese. With sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of egg mixture. Fold strips of dough up over egg mixture to meet in center; pinch to seal.
  • In small bowl, beat remaining egg with whisk or fork; brush evenly onto dough. Sprinkle with poppy seed.
  • Bake 25 to 30 minutes or until deep golden brown. Remove from cookie sheet; cut into crosswise slices. Serve warm.

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