I have had several people ask for this Brunch Braid recipe (Hello Whitney & Margie!), so I thought it best just to post it here for the masses.
Also, I must state that this is not my recipe but one that I got from my sister. (You can all thank her now.) (I'll go first,'thanks Jennifer!') (And you can all thank my brother, David, for emailing it to me.) (I'll go first again, 'thanks David!')
Ham 'N Eggs Brunch Braid
> 4 ounces Cream Cheese
> 1/2 cup milk
> 8 eggs, divided
> 1/4 teaspoon salt
> Dash ground black pepper
> 1/4 cup red bell pepper, chopped
> 2 tablespoons sliced green onion with tops
> 1 teaspoon butter or margarine
> 2 packages (8 oz. each) refrigerated crescent rolls
> 1/4 pound thinly sliced deli ham
> 2 ounces cheddar cheese, shredded (1/2 cup)
Preheat oven to 375.
Place cream cheese and milk in 2-QT bowl. Microwave on HIGH 1 minute. Whisk until smooth. Separate 1 egg; reserve egg white. Add the yolk and remaining 7 eggs, salt and black pepper to batter bowl; whisk to combine.
Add chopped bell pepper and onions to egg mixture. Melt butter in frying pan over 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 12in. x 15in. baking stone. Repeat with remaining package of dough. Use a rolling pin to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a 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.
To braid, lift strips of dough across to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Brush lightly beaten egg white over dough using a pastry brush. Bake 25-28 minutes until deep golden brown. Cut into slices.
Yields 10 servings
Bon Appetit!
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