This is one of those creations that you can throw together in minutes and they’ll think you’ve been slaving away in the kitchen for hours.
The cream cheese is beaten until fluffy, then the milk and eggs are added.
As you slowly scramble the eggs, you can’t help but to notice how light and fluffy they are. It’s all about the cream cheese in the mix.
The crescent dough sheet is unrolled onto a baking sheet that’s been lined with parchment paper. With the short side of the dough closest to you, cut 12 horizontal slits on each of the outer two-thirds of the dough, leaving the center one-third uncut.
Time to assemble this beauty. Spread the dijon mustard evenly along the center of the dough …a pastry brush does the trick. Next, add an even layer of ham, then the scrambled eggs and shredded cheddar cheese.
Crisscross the dough flaps over the filling to form a braid pattern. And that’s it. Your creation is ready for the oven.
Speaking of creations, feel free to make this your own. Add some extra flavor and texture with a layer of sautéed diced onions and peppers. You could make a vegetarian version by omitting the ham and replacing it with some sautéed sliced mushrooms. Maybe add some chopped fresh spinach. Switch up the cheese by using gruyere instead of cheddar. If you don’t like mustard, simply omit it.
After about twenty minutes, the ingredients will be heated through and the dough will be a golden brown. All crispy and delicious.
Top the bread with the fresh snipped chives. Then as soon as you’re able to handle it, cut the loaf into servings and enjoy while the cheese is all gooey.
braided breakfast loaf
Ready in under an hour. Sure to be a hit.
- 2 ounces cream cheese, softened
- 1/4 cup milk
- 4 eggs
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 (8-ounce) package refrigerated crescent dough sheets
- 1 tablespoon Dijon mustard
- 2 ounces thinly sliced deli ham
- 1/2 cup shredded cheddar cheese
- fresh chives, snipped (for garnish)
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Beat the cream cheese in a medium bowl with an electric mixer for about 30 seconds. Gradually beat in milk until smooth. Beat in the eggs, salt & pepper.
Melt the butter in a medium skillet over medium heat. Add the egg mixture and cook, stirring, until the eggs are scrambled and nearly cooked through, for about 3 to 4 minutes.
Unroll the crescent dough sheet onto the prepared baking sheet. With the short side of the dough closest to you, cut 12 horizontal slits on each of the outer two-thirds of the dough, leaving the center one-third uncut.
Spread the dijon mustard evenly along the center of the dough with a pastry brush. Next, add an even layer of ham, then the scrambled eggs and shredded cheddar cheese.
Crisscross the dough flaps over the filling to form a braid pattern. Bake until golden brown, 20 to 25 minutes. Garnish with the snipped fresh chives. Serve immediately.