Breakfast Braid

>> Saturday, February 23, 2013

This dish is a nice alternative to the same ole eggs and ham for breakfast. It's also great for special occasions such as Christmas breakfast or a mid-morning brunch.

OVEN: 375 degrees

1/2 cup milk
4 ozs cream cheese, softened
8 eggs
2 - 8 oz packages refrigerated crescent roll dough
4 ozs cooked ham (or you can substitute bacon or sausage)
1 cup shredded cheddar cheese

Beat milk and cream cheese together. Mix in eggs. Cook egg mixture in a lightly greased skillet over medium heat, until eggs just begin to set. Remove from heat.

Arrange one package of crescent rolls in a rectangle shape (don't separate the dough) on a jelly roll pan.  Open the second package and separate the rolls. Place the rolls along the two long edges of the rectangle-shaped dough, with the broad half of each roll on top of the first layer of dough, and the pointed ends extending over the sides of the pan.

Arrange your meat of choice down the center of the dough (thinly slide ham, or crumbled bacon, or scrambled sweet sausage). Spoon the cooked egg mixture over top of the meat, then sprinkle shredded cheese over top.

Bring the pointed edges of the dough over top of the egg mixture in the middle ... pinch together to make a "braided" shape.

Bake 25-30 minutes or until dough is golden brown.



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