Thursday, February 12, 2015

Breakfast Braid

For this post, I have to start by giving credit where the credit is due, and that is to my S-Mom, Sheryl! She taught me how to make this one, and boy do I love it! This is one of her fav breakfast dishes to make, especially when her and my dad have the whole family over for the weekend.  Its so yummy, and a pretty quick to whip up. At our house, we love breakfast for dinner, and this was a great way to used up some of our our left-over ham.

The last time Sheryl made this for our family, she doubled the recipe, she used ground breakfast sausage. I am using ham simply because I need to get rid of our leftovers, but its great with sausage, and I'm sure it would be good with bacon (turkey bacon even if you're being healthy), or even meat-less. This is a simple, quick recipe and is great for breakfast, brunch, or dinner!

Here's how I made it:
Shopping List 
Extra Virgin Olive Oil (EVOO)
Cooked, chopped meat (I used about two thick slices of ham, but you could use sausage, ground turkey, bacon, tofu or omit the meat and use a few more eggs instead )
3/4 chopped vegetables of your choice. I used onions, bell peppers, and mushrooms, but I'm sure spinach, or any other veggies would be good too! I didn't actually measure my veggies, this is just an estimate. You could increase or decrease the amount depending on what you like.
5 eggs, whisked
1/2 block cream cheese, softened
1/2 cup shredded cheese
1 can crescent roll dough
Cooking Spray

cook your meat and veggies in the skillet before adding them to the egg. 
To start: pour enough olive oil to lightly coat your skillet. Let it heat up, and once it's warm, toss in your vegetables and meat. Cook until vegetables are soft. Once your veggies are soft, add in your scrambled eggs. When I scrambled mine, I added about a tablespoon of milk to help make them fluffy, but this is optional! Stir to combine the eggs and veggies.

Be sure to scramble those eggs!
While your eggs are cooking, spray a cookie sheet (I love to use my air-bake sheet), and preheat your oven to 350 degrees. Lay your crescent rolls out with the long sides touching and the pointy sides facing out. Press together the long sides together. 

By this time, your eggs should be cooked. Stir in your 1/2 block of cream cheese and mix in with the eggs and veggies. 

Dump the eggs and cream cheese into the same skillet as the meat and veggies. 
This is what my egg, veggie, ham, and cream cheese mixture looked like. 

Once the cream cheese is mixed in, scoop the egg mixture onto to middle of your crescent roll line. Fold the pointy edges of crescent roll over the top. 

Here's what my braid looked like when I first put in my egg and meat mixture. 
Once you fold over your crescent roll corners, your braid should look something like this. 





Place in the oven and bake the crescent roll for about 10 minutes, or until the top of the roll is lightly golden brown.

Here is my golden brown baked crescent braid.



Once the crescent roll is golden brown, take it out of oven and cover the top with your shredded cheese. Place the braid back in the oven for 2-3 minutes, or until your cheese is melted. Remove from the oven and serve!
And of course no recipe is complete until you smother it in cheese!






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