Ham and Egg Braid

 

Ham and Egg Braid

(8 servings)

 

Ingredients:

8 large Fresh Eggs

¼ cup Milk

2 tbsp. Green Onions, sliced

1 tbsp. Unsalted Butter

¼ tsp. Salt

1/8 tsp. Black Pepper

2 cans (8 oz.) Refrigerated Crescent Dough Sheets

¼ lb. Deli Ham, thinly sliced

¾ cup Cheddar Cheese, shredded

Directions:

In a medium bowl, whisk together eggs and milk.  Reserve about 2 tbsp. egg mixture in a small bowl.  Stir in green onions to remaining egg mixture.  In a large skillet, melt butter over medium heat.  Add egg mixture.  Cook, stirring occasionally, until just done.  Season with salt and pepper.  Unroll crescent dough sheets onto a parchment paper lined rimmed baking sheet.  Place long of sheets side by side.  Press crescent dough together with your fingers.  Layer ham lengthwise down the center of rectangle.  Top with scrambled egg mixture and evenly top with shredded cheese.  Cut 1-inch slits in the dough down both sides, widthwise.  Starting at the top, fold each strip over the egg mixture, alternating sides, to braid.  Brush reserved egg mixture over dough.  Bake in a pre-heated 375-degree oven for 30-35 minutes or until braid is golden brown and center is fully cooked.  Top with additional green onion, slice and serve.

Notes:              You could change cheese for a different flavor.  The ham too.  You could use cooked bacon strips or cooked sausage patties to make it your own special braided breakfast treat.

Ideas for Future Efforts

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