Scrambled Egg Ham Brunch Braid Recipes

SCRAMBLED EGG BRUNCH BREAD

Steps:

• Unroll each tube of crescent dough (do not separate rectangles). Place side by side on a greased baking sheet with long sides touching; seal seams and perforations. Arrange ham lengthwise down center third of rectangle., In a large bowl, beat cream cheese and milk until smooth. Separate one egg; set egg white aside. Beat in the egg yolk, salt, pepper and remaining eggs to cream cheese mixture. Stir in red pepper and onion. , 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., On each long side of dough, cut 1-in.-wide strips to the center to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across the filling. Pinch ends to seal and tuck under. , Beat reserved egg white; brush over dough. Bake at 375° for 25-28 minutes or until golden brown.

SCRAMBLED EGG BRUNCH BREAD

Steps:

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

SCRAMBLED EGG & HAM BRUNCH BRAID

Steps:

• 1. Unroll each tube of crescent dough(do not separate triagles). 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 rectangle.
• 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 cream cheese mixture; mix well. Add red pepper and onion.
• 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.
• 4. On each long side of dough, cut 1 inch wide strips to the center to within 1/2 inch of filling. Starting at one end, pick up a piece from each side and twist together and lay over the center. Continue the length of the dough. Pinch ends to seal and tuck under. Beat reserved egg white; brush over dough. Bake at 375 degrees for 25-28 minutes or until golden brown. Let sit for a few minutes before cutting.

HAM BREAKFAST BRAID

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat milk and cream cheese together until smooth. Mix in eggs, and season with 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.

SHARON'S EGG AND HAM SCRAMBLE

Steps:

• Beat eggs, milk, seasoned salt, salt, and black pepper together in a bowl.
• Heat olive oil in a large non-stick skillet over medium-high heat; saute jalapeno in hot oil until slightly softened, 2 to 3 minutes. Add ham to jalapeno and cook until heated through, about 1 minute.
• Pour egg mixture into ham mixture. Cook and stir until eggs are set but not dry, 3 to 5 minutes. Sprinkle 1/2 of the Cheddar cheese over eggs; cook and stir until cheese is melted. Transfer eggs to a plate and sprinkle remaining cheese over the top.

HAM AND EGG BREAKFAST BRAID RECIPE BY TASTY

Steps:

• Preheat oven 375ºF (190ºC)
• Add eggs, heavy cream, salt, pepper, onion powder, and garlic powder to a bowl and whisk to combine.
• Heat a saute pan to medium heat and spray with nonstick spray. Add the egg mixture and scramble until soft and almost fully cooked.
• Flatten out the puff pastry and cut it into thirds, then cut in half.
• Take one sheet of puff pastry and cut 3 strips with a paring knife, leaving about 1 inch (2 ½) on the end to hold it together. Braid the 3 strips gently.
• On the second sheet of puff pastry, place ham, egg and cheese, making sure to leave some place around the edges.
• Place the braid on the top of the cheese and egg mixture, then brush with egg wash.
• Place braids on a lightly oil sprayed baking sheet.
• Bake 25-30 minutes or until pastry is risen and deep golden brown.
• Enjoy!