BREAKFAST BRAID

Breakfast Braid image

Provided by Teresa Jacobson

Time 1h

Number Of Ingredients 11

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4 oz cream cheese, room temperature (or 1/2 c. light sour cream)
1/2 c milk
8 large eggs, divided
1/4 tsp salt (or mrs. dash salt-free seasoning)
dash ground black pepper
1/4 c red or green bell pepper, chopped
2 Tbsp sliced green onions, with tops (or any onion)
1 tsp butter or margarine
2 pkg refrigerated crescent rolls tubes (8 oz. each)
1/4 lb thinly sliced deli ham (or 1/2 lb. cooked pork sausage)
1/2 c cheddar cheese, shredded

Steps:

1. Preheat oven to 375 degrees F. Place cream cheese (or sour cream) and milk in a large bowl. Beat until smooth.
2. Separate 1 egg reserving the egg white. Place yolk and other 7 eggs in bowl with cream cheese and milk. Add salt and pepper; whisk to combine.
3. Melt butter in frying pan. Add green pepper and onion. Cook for 1-2 minutes then add egg mixture. Cook, stirring until eggs are set but moist.
4. Unroll 1 tube of crescent rolls; do NOT separate. Arrange longest side of dough across width of 15 x 12 baking sheet. Repeat with other tube but overlap slightly at bottom of first dough and top of second. Roll or pinch dough to seal perforations.
5. Leaving a six inch wide area in center of dough from top to bottom for the egg and meat. On each side of that area, cut 1 1/2 inch wide strips about 3 inches long down each side.
6. Arrange ham or sausage down the center area. Spoon eggs over ham and cheddar cheese over the eggs.
7. To braid, lift one strip from each side across the filling to meet in the center, twisting each strip one turn before connecting in the middle. Continue with remaining strips until complete. Brush with egg white.
8. Bake for 20 -25 minutes until golden brown. Remove and serve warm.