Ham 'n Eggs Brunch Braid
1/2 cup milk
8 eggs, divided
Dash ground black pepper
1/4 cup red bell
2 tablespoons sliced green onions with
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
1. Preheat oven to 375°. Place cream
cheese and milk in bowl. Microwave on HIGH 1 minute; whisk
until smooth. Separate 1 egg and 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; mix well.
2. Melt butter
in large 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 1 package crescent
dough; do not separate. Arrange dough on stone pan with
longest sides of rectangles across width of baking stone.
Repeart with remaining package of dough. 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. (There will be 6 inches in the center for the
filling.) Arrange ham evenly over center of dough. Spoon egg
mixture over ham. Grate Cheddar cheese over egg mixture.
4. 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 with beaten egg white.
Bake 25-28 minutes or until deep golden brown.
Calories 310, Fat 21 g, Sodium 820 mg,
Dietary Fiber less than 1 g