“It is easy to make, but looks like you spent lots of time!” But it does not take that much time!!
Dutch Oven Scrambled Egg & Ham Braid
Ingredients
- 2 tubes refrigerated crescent rolls (8 oz each)
- 4 ounces thinly sliced deli ham
- 4 ounces cream cheese, softened
- 1/2 cup milk
- 8 large eggs
- 1/4 teaspoon salt
- 1 dash pepper
- 1/4 cup chopped sweet red pepper (optional)
- 2 tablespoons chopped green onion (optional)
- 1 teaspoon butter or margarine
- 1/2 cup shredded cheddar cheese
How to Make
Step 1 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.
Step 2 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.
Step 3 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.
Step 4 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.
Step 5 Beat reserved egg white; brush over dough.
Step 6 Clean, Heat & Oil the bottom of your Dutch Oven. Place in the bottom of your 12″ Dutch Oven. Bake at 375 degrees for 25-28 minutes or until golden brown. About 15 Briquets on top and 10 around the bottom of your Dutch Oven. Let sit for a few minutes before cutting.
Dutch Oven Scrambled Egg & Ham Braid