Rating: 4.72 stars
120 Ratings
  • 5 star values: 92
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.

Recipe Summary test

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

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  • Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.

  • Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.

  • Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.

  • Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.

  • Bake in preheated oven until golden, 25 to 28 minutes.

Nutrition Facts

558 calories; protein 21.7g; carbohydrates 32.1g; fat 36.9g; cholesterol 292.5mg; sodium 1144.8mg. Full Nutrition
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Reviews (142)

Most helpful positive review

Rating: 5 stars
07/05/2012
What a great recipe idea! Saw this and had to modify it to my taste. First, didnt want to make a big one so only used one can of crescent roll dough, then did the ham layer, a couple scrambled eggs (with cheese mixed in) layer and a layer of thawed frozen spinach. Sprinkled some blue cheese along the top and closed it up as directed. Brushed with butter and baked. Wow! What a great breakfast treat, Hubby and I ate all but two slices. I am thinking of several options for the filling that I will try (diced tomatos, olives, mushrooms)-the possibilities are endless. I also am thinking maybe some cream cheese filling with blueberries mixed in to make it into a type of danish. Thanks for posting this great recipe. Read More
(81)

Most helpful critical review

Rating: 3 stars
07/25/2016
This turned out to be far more appealing to the eye than the palate. It was beautiful. The exterior was a lovely golden brown and shiny with the egg wash. The interior ingredients were perfectly cooked texturally. The bottom line is ... the taste of the Cresent dough (at least the Pilsbury brand) is far too sweet to complement this savory dish in a pleasingly balanced way. The recipe is worth developing as a sweet dish or suggesting a different crust type (maybe pie dough). Also... a word to the wise...DO NOT prepare this on a 9x13 baking sheet. Two crescent sheets won't fit. Keep the dough fairly chilled, work on parchment paper and transfer to baking sheet on parchment paper for baking. Read More
(23)
120 Ratings
  • 5 star values: 92
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/05/2012
What a great recipe idea! Saw this and had to modify it to my taste. First, didnt want to make a big one so only used one can of crescent roll dough, then did the ham layer, a couple scrambled eggs (with cheese mixed in) layer and a layer of thawed frozen spinach. Sprinkled some blue cheese along the top and closed it up as directed. Brushed with butter and baked. Wow! What a great breakfast treat, Hubby and I ate all but two slices. I am thinking of several options for the filling that I will try (diced tomatos, olives, mushrooms)-the possibilities are endless. I also am thinking maybe some cream cheese filling with blueberries mixed in to make it into a type of danish. Thanks for posting this great recipe. Read More
(81)
Rating: 5 stars
04/20/2014
This turned out great! I used the two crescent rolls to make two variations, one with sausage and cheddar and one with spinach, mushrooms and onions with goat cheese. Both came out excellent! I don't think I did a good job with the criss crossing and it still turned out looking professionally made. Thanks for this awesome recipe! Read More
(34)
Rating: 5 stars
06/30/2012
I made this for a brunch for 8 ladies and they adored it. It was beautiful and delicious. p.s. I could have sworn that I read reviews on the recipe before making it, but they all seem to have disappeared! There were even pictures of the finished result and they are gone too...and no, I'm not talking about the very similar "Ham Breakfast Braid" - the pictures there aren't even close to the ones I saw. I printed the recipe, and it is attributed to someone else. Whatever, the end result is FABULOUS and I highly recommend. Read More
(29)
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Rating: 5 stars
05/12/2013
Long ago introduced to this delicious breakfast served at one of our favorite waterway cafes on its Sunday brunch menu. In spite of halving this recipe since making for two used about 1/3 cup of peppers (blend of red bell sweet and jalapeno peppers). Very versatile dish where other popular breakfast meats can be subbed for the ham (we sometimes use a spicy sausage) and other veggies can be added. The reason for cutting the dough into strips is to eliminate overlapping dough since any underlying layer(s) will have a more doughy texture than the golden brown top layer. Knowing that you can fold or cut the dough in any number of ways and still get excellent results. We serve this with a homemade finishing sauce. Served alongside some fruit this makes for an elegant brunch. We would give this more than 5 if possible. Thank you tiberlady for sharing this fantastic recipe. Read More
(25)
Rating: 3 stars
07/24/2016
This turned out to be far more appealing to the eye than the palate. It was beautiful. The exterior was a lovely golden brown and shiny with the egg wash. The interior ingredients were perfectly cooked texturally. The bottom line is ... the taste of the Cresent dough (at least the Pilsbury brand) is far too sweet to complement this savory dish in a pleasingly balanced way. The recipe is worth developing as a sweet dish or suggesting a different crust type (maybe pie dough). Also... a word to the wise...DO NOT prepare this on a 9x13 baking sheet. Two crescent sheets won't fit. Keep the dough fairly chilled, work on parchment paper and transfer to baking sheet on parchment paper for baking. Read More
(23)
Rating: 4 stars
01/19/2013
Not bad. Incredibly easy; I've done breads like this before. If you're hesitating because you think it's complicated and hard don't. It really isn't. You can do an uneven number of slices so they don't match and it will still come out gorgeous. Since I've made very similar recipes before I didn't worry too much about adjusting the ingredients because I didn't have everything called for. I brushed pesto on the bread first then used a Laughing Cow cheese (2 wedges) as the cream cheese layer used vegetarian sausage and scrambled three eggs put on top then closed the loaf and baked. Tasted good looked pretty and was mostly eaten at a work breakfast. Thanks for the recipe! Read More
(13)
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Rating: 5 stars
04/21/2013
This recipe only looks complicated, I found it very easy to do once I had got everything together. I would only add that if you are reducing the servings (I did from 6 to 3), that you not reduce the amount of butter needed for the skillet, and that you reduce the cooking time to 18-20 minutes depending on your oven, my bread was golden and ready around the 19 minute mark. Read More
(13)
Rating: 5 stars
07/03/2012
Great recipe. I tweak it a it to fit my family's taste. No pepers or cream cheese and it still comes out great. You can use this and add what ever you want to fill it with and it still comes out great. Read More
(12)
Rating: 5 stars
03/19/2014
My partner and I needed something for a group of friends stopping by. Searched things we had on hand and was surprised to find this. First glance we thought it would be heavy like a Calzone. Boy were we all surprised. Since it was more brunch time than breakfast; next time will have crab-meat or salad shrimp in the scramble. Thank you for sharing. Read More
(11)