Real Recipes From Real Home Cooks ®

scrambled egg & ham brunch braid

★★★★★ 3
a recipe by
Julie Deal
China Grove, NC

I found this recipe years ago, and have made it 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.

Blue Ribbon Recipe

Need an impressive, but easy, breakfast recipe? Try this scrambled egg and ham brunch braid. Super creamy eggs and smoky ham are stuffed inside perfectly golden brown and soft crescent dough that's perfectly golden and soft. By braiding the crescent dough, it makes this look fancy. Serve fresh fruit for a wonderful meal.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 6
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For scrambled egg & ham brunch braid

  • 2
    tubes refrigerated crescent rolls (8 oz each)
  • 4 oz
    thinly sliced deli ham
  • 4 oz
    cream cheese, softened
  • 1/2 c
  • 8 lg
  • 1/4 tsp
  • 1 dash
  • 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

  • Crescent dough pressed together and ham placed on top.
    Unroll each tube of crescent dough (do not separate triangles). 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 the rectangle.
  • Cream cheese, milk, eggs, salt, pepper, red pepper, and onion mixed in a bowl.
    In 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 the cream cheese mixture. Mix well. Add red pepper and onion.
  • Scrambled egg and cheese on top of the ham.
    In 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.
  • Braiding the crescent dough around the eggs.
    On each long side of the dough, cut 1-inch wide strips to the center to within 1/2 inch of the filling. Starting at one end, pick up a piece from each side and twist it together, and lay it over the center. Continue the length of the dough. Pinch ends to seal and tuck under.
  • Brushing egg wash over the crescent dough.
    Beat reserved egg white; brush over dough.
  • Baking the crescent dough.
    Bake at 375 degrees for 25-28 minutes or until golden brown. Let sit for a few minutes before cutting.