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Ham 'N Eggs Brunch Braid




Source of Recipe


PAMPERED CHEF


Recipe Introduction


This recipe came from The Pampered Chef Season's Best Recipe Collection. The recipe sounds like a lot of work, but it really isn't!!! It is really, really good!!!
DELISH!


List of Ingredients




Ham 'N Eggs Brunch Braid

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 (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced deli ham
1/2 (2 ounces) shredded cheddar cheese

Recipe




1. Preheat oven to 375 degrees. Chop bell pepper. Slice green onions. Place cream cheese and milk in a microwave bowl and microwave on high heat for 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 onions to egg mixture and mix well.
2. Melt butter in Large (10 in.) Saute 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 a Rectangle Stone or greased cookie sheet with longest sides of rectangles across width of baking stone. Using a rolling pin, 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, using a paring knife. 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 using pastry brush. Bake 25 to 28 minutes or until deep golden brown. Serve at once.
Yield: 10 servings