EGG AND HAM BREAKFAST BRAID

300x600

 INGREDIENTS:

• 8 large eggs8 large eggs
• ½ cup milk½ cup milk
• 2 tablespoons chopped green onion2 tablespoons chopped green onion
• 1 teaspoon House Seasoning Blend1 teaspoon House Seasoning Blend
• 1 tablespoon butter1 tablespoon butter
• 4 ounces cream cheese, room temperature4 ounces cream cheese, room temperature
• 2 8 ounce cans refrigerated crescent rolls2 8 ounce cans refrigerated crescent rolls
• 1/4 pound thinly sliced deli ham1/4 pound thinly sliced deli ham
• ½ cup shredded cheddar cheese½ cup shredded cheddar cheese

INSTRUCTIONS:

1. Preheat oven to 375 degrees.
2. Separate one egg; set egg white aside.
3. In a mixing bowl, beat cream cheese and milk.
4. Add the egg yolk, remaining eggs, House Seasoning Blend to cream cheese mixture and mix well; add green onions. 
5. In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until just set. Remove from heat.
6. Unroll each tube of crescent dough (do not separate rectangles).
7. Place side by side on a greased baking sheet with long sides touching; seal seams and perforations.
8. Arrange ham lengthwise down center of rectangle.
9. Top with egg mixture and cheese.
10. On each long side of dough, cut 1 inch wide strips to the center to within ½ inch of filling.
11. Starting at one end, fold alternating strips at an angle across the filling.
12. Pinch ends to seal and tuck under.
13. Beat reserved egg white and brush over dough.
14. Bake for 25-28 minutes or until golden brown.

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