Friday, May 18, 2007

Ham 'n Eggs Brunch Braid

4 oz cream cheese
½ cup milk 8 eggs, divided
¼ teaspoon salt Dash black pepper
¼ cup red bell pepper, chopped 2 tablespoons sliced green onions w/ tops
1-teaspoon butter
2 - 8 oz pkgs. Refrigerated crescent rolls
¼ pound thinly sliced deli ham
2 ounces cheddar cheese, grated

Preheat oven to 375°F. Place cream cheese and milk in Classic 2-Qt. Batter 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 Batter Bowl; whisk to combine. Chop bell pepper. Add Bell pepper and onions to egg mixture. Melt butter in 10" Frying Pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.
Unroll 1 package of crescent dough; do not separate. Arrange longest side of cough across width of 12" x 15" Rectangle Baking Stone. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of Baking Stone, cut dough into strips 1-1/2 inches apart, 3 inches deep using 3" Paring Knife (there will be 6 inches in the center for the filling). Arrange ham evenly over middle of dough. Spoon eggs over ham. Sprinkle grated 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.

Source: The Pampered Chef

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