Scrambled Egg & Ham Brunch Braid

Julie Deal


I found this recipe years ago and have made if very often over the years. It is easy to make, but looks like you spent lots of time! I submitted this recipe to Taste of Home and it was published in the 2001 Holiday and Celebrations Cookbook and again in The Taste of Home 5 Star Recipes in 2010.

★★★★★ 1 vote
25 Min


2- 8 oz
tubes refrigerated crescent rolls
4 oz
thinly sliced deli ham
4 oz
cream cheese, softened
1/2 c
1/4 tsp
1/4 c
chopped sweet red pepper(optional)
2 Tbsp
chopped green onion(optional)
1 tsp
butter or margarine
1/2 c
shredded cheddar cheese


1Unroll each tube of crescent dough(do not separate triagles). Place side by side on a greased baking sheet with long sides touching: seal seams and perforations. Arrange ham lengthwise down the center third of rectangle.
2In a mixing bowl, beat cream cheese and milk. Separate one egg: set egg white aside. Add the egg yolk, remaining eggs, salt and pepper to cream cheese mixture; mix well. Add red pepper and onion.
3In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until set. Remove from the heat. Spoon scrambled eggs over ham. Sprinkle with cheese.
4On each long side of dough, cut 1 inch wide strips to the center to within 1/2 inch of filling. Starting at one end, pick up a piece from each side and twist together and lay over the center. Continue the length of the dough. Pinch ends to seal and tuck under. Beat reserved egg white; brush over dough. Bake at 375 degrees for 25-28 minutes or until golden brown. Let sit for a few minutes before cutting.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: American
Hashtags: #eggs, #ham, #breakfast, #bread