Tuesday, October 3, 2017

BRUNCH BRAID

This was delicious!  I think it would be good with bacon mixed in the eggs instead of ham as well.  This reheated nicely and was still good a couple days after it was originally baked.  

4 ounces cream cheese
1/2 cup milk
8   eggs, divided
1/4 teaspoon salt
Dash pepper
2 green onions with tops, sliced
1 tablespoon butter
2 packages refrigerated crescent rolls
1/4 pound thinly sliced deli ham
1/2 cup shredded cheddar cheese

Preheat oven to 375º  Microwave cream cheese and milk for 1 minute. Whisk until smooth.  Separate 1 egg, reserve egg white.  Add the yolk and remaining 7 eggs, green onions, salt and black pepper to cream cheese mixture; whisk to combine.

Melt butter in a pan.  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 a sheet pan. Repeat with remaining package of dough. Roll dough to seal perforations. On sides, cut dough into strips 1 1/2 inches apart, 3 inches deep.  Arrange ham evenly over middle of dough. Spoon eggs over ham. Spread cheese over eggs.

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. Bake 25-30 minutes or until deep golden brown.



          No comments:

          Post a Comment