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Ham 'N' Eggs Brunch Braid

Submitted by Karen Walz, of Elk River, Minn.

Karen, who got this recipe from her daughter, loves it because it is so versatile. If her guest doesn't like ham, she'll substitute with sausage or bacon.

"You can pretty much throw anything in," she says. "It depends on who's eating."


  • 4 oz. cream cheese
  • ½ cup milk
  • 8 eggs, 1 separated
  • ¼ tsp. salt
  • Dash pepper
  • ¼ cup red bell pepper, chopped
  • 2 Tbsp. onions, sliced
  • 1 tsp. butter
  • 2 8-oz. packages refrigerated crescent rolls
  • ¼ lb. ham, chopped
  • 2 oz. cheddar cheese, shredded


Preheat oven to 375 degrees. Place cream cheese and milk in bowl, microwave on high 1 minute, then whisk until smooth. Separate 1 egg, reserve the egg white. Add the yolk and the remaining 7 eggs, salt, and pepper and whisk. Add bell pepper and onions to the egg mixture. Melt butter in pan, then add the egg mixture. Cook over low heat, until the eggs are set but still moist.

Open and unroll crescent dough, but do not pull apart perforations. On a baking pan, place the dough side by side and pinch together at edge to create a single 12x15 sheet of dough. Along the longest edges of dough, cut strips 1½ inches wide and 3 inches long. Arrange ham evenly over middle of dough. Spoon eggs over the ham, then sprinkle cheddar cheese over the eggs.

Braid by lifting strips of dough across the filling to meet at the center, twisting each strip one turn. Brush dough lightly with beaten egg white using a pastry brush. Bake 25-28 minutes or until deep golden brown. Cut into slices and serve.