Savory Egg and Ham Breakfast Braid
A delightful twist on a classic brunch dish, this savory breakfast braid is packed with eggs, ham, and cheese, all wrapped in a flaky pastry braid for a beautiful presentation.
55 min
easy
6 servings
558kcal
calories
32g
carbohydrates
293mg
cholesterol
37g
fat
0g
fiber
22g
protein
14g
saturated fat
1145mg
sodium
7g
sugar
0g
unsaturated fat
Ingredients
450g refrigerated crescent rolls
115g thinly sliced deli ham, chopped
115g cream cheese, softened
120ml milk
1 egg, separated
7 eggs
2.5ml salt
ground black pepper to taste
60g chopped red bell pepper
30g chopped green onion
5ml butter
60g shredded Cheddar cheese
Directions
Step 1
Preheat oven to 190°C. Lightly grease a baking sheet.
Step 2
Unroll the crescent roll dough and place side-by-side on the prepared baking sheet, pressing and sealing seams and perforations to create a large rectangle.
Step 3
Arrange the chopped ham down the center of the dough.
Step 4
In a bowl, beat the cream cheese and milk together. Separate one egg, placing the egg white aside. Stir the egg yolk, remaining eggs, salt, and pepper into the cream cheese mixture, then fold in the red pepper and onion.
Step 5
Melt butter in a large skillet over medium heat. Pour the egg mixture into the skillet and cook until just set, about 5 minutes. Remove from heat and spoon the eggs over the ham, then sprinkle with Cheddar cheese.
Step 6
Cut 2.5cm-wide strips towards the center to within 1.25cm of the filling on each long side of the dough. Starting at one end, fold alternating strips at an angle across the filling, pinching the ends to seal and tucking them under. Beat the reserved egg white and brush over the dough.
Step 7
Bake in the preheated oven until golden, for 25 to 28 minutes.