Ham 'N Eggs Brunch Braid
4 oz cream cheese
2 Tbls sliced green onions with tops
1/2 cup milk
1 tsp butter or margarine
8 eggs, 1 divided
2 (8 oz) pkg refrigerated crescent rolls
1/4 tsp salt
1/4 lb thinly sliced deli ham
Dash ground black pepper
2 oz cheddar cheese, shredded (1/2 cup)
1/4 cup red bell pepper, chopped
Preheat oven to 375°F.
Place cream cheese and milk in bowl. Microwave on HIGH 1 minute. Whisk until smooth.
Separate 1 egg; reserve egg white.
Add the yolk and remaining 7 eggs, salt and black pepper to bowl; whisk to combine.
Chop bell pepper. Add bell pepper and onions to egg mixture.
Melt butter in pan over medium low heat.
Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat. Add tobassco sauce for taste (optional)
Unroll 1 package of crescent dough; do not separate.
Arrange longest side of dough across width of cookie sheet.
Repeat with remaining package of dough and seal perforations.
On longest sides of cookie sheet, cut dough into strips 1 1/2 inches apart, 3 inches deep using a 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.
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 Pastry Brush.
Bake 25-28 minutes or until deep golden brown. & cut into slices.
Optional Topping: Salsa