Ham 'N Eggs Brunch Braid
Never has there been such an impressive way to serve scrambled eggs! The cream cheese keeps the eggs moist inside a golden crust.
- 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 onions with tops
- 1 teaspoon butter or margarine
- 2 packages (8 ounces each) refrigerated crescent rolls
- 1/4 pound thinly sliced deli ham
- 1/2 cup (2 ounces) shredded cheddar cheese
Preheat oven to 375º F. Place cream cheese and milk in Classic Batter Bowl. Microwave on HIGH 1 minute. Whisk until smooth using Stainless Whisk. Separate 1 egg using Egg Separator; reserve egg white. Add the yolk and remaining 7 eggs, salt and black pepper to Batter Bowl; whisk to combine.
Chop bell pepper using Food Chopper. Add bell pepper and onions to egg mixture. Melt butter in Executive (10-in.) Saute Pan (do not use stainless cookware) over medium-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 Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller®, roll dough to seal perforations. On longest sides of Baking Stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using Paring 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 using Rotary Grater.
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 using Chef's Silicone Basting Brush. Bake 25-28 minutes or until deep golden brown. Cut into slices with Slice ‘N Serve®.
- 10 servings
Nutrients per serving:
Calories 310, Fat 21 g, Sodium 820 mg, Dietary Fiber less than 1 g