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


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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

How to Make Scrambled Egg & Ham Brunch Braid


  • 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.

Printable Recipe Card

About Scrambled Egg & Ham Brunch Braid

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

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