Ham & Eggs Braid

The Pampered Chef ®

Great for breakfast, brunch or even dinner! Very tasty and pretty!

1/4 cup chopped red bell pepper
2 green onions with tops, sliced
4 ounces cream cheese
1/2 cup milk
8 eggs, divided
1/4 teaspoon salt
Dash ground black pepper
1 teaspoon butter or margarine
2 packages crescent rolls
1/4 pound thinly sliced deli ham
1/2 cup (2 ounces) shredded cheddar cheese


1. Preheat oven to 375°F. Chop bell pepper. Slice green onions. Place cream cheese and milk in large bowl. Microwave on HIGH 1 minute; whisk until smooth. Separate 1 egg; reserve egg white for later use. Whisk egg yolk, remaining seven eggs, salt and black pepper into cream cheese mixture until well blended. Add bell pepper and onion to egg mixture; mix well.
2. Melt butter in sauté pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.
3. Unroll crescent dough; do not separate. Arrange dough on rectangle stone with longest sides of rectangles across width of baking stone. Roll dough to seal seams. Starting on longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long. Arrange ham evenly over center of dough. Scoop egg mixture over ham. Grate cheddar cheese over egg mixture.
4. Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges up at ends of braid. Lightly beat reserved egg white; brush over dough. Bake 25-28 minutes or until deep golden brown.
Yield: 10 servings