I’m a big fan of breakfast. I mean, it is the most important meal of the day (to the experts, and to my tummy), and it’s so fun to mix things up with different recipes. The only drag is making a meal when you’ve just rolled out of bed! This Ham, Egg and Cheese Breakfast Braid is the perfect thing to make in advance and take on the go, or if you truly are a morning superhero, this tastes amazing freshly baked, too. Packed with a balance of go-to breakfast ingredients, this is a delish pastry that will start your day off right!
1/2 cup milk
4 ounces cream cheese, softened
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
2 (8 ounce) packages refrigerated crescent roll dough
4 ounces cooked ham, thinly sliced
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees. Beat milk and cream cheese together until smooth. Mix in eggs, and season with garlic powder, onion powder, salt, and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a “braid” shape. Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.