I know. I know! I’ve totally been slacking. But I have a good excuse – really, I do. I started back at work at the beginning of October. I’ve found it to be a bit of a challenge to balance work, my home life, my blog, swimming lessons, fitness classes, the list goes on. Gah! But, there is a light at the end of the tunnel, and we are finally starting to get into a routine.
So I thought I’d start my “first day back to blogging” with a delicious weekend breakfast/brunch item. You know. Since it’s F-R-I-D-A-Y!!
Warning: This is about as high calorie as you could possibly get. It is, however, amazing. When I got this recipe to my email inbox right before a couple of days off, I knew I had to try it. I/we made a few adjustments, and I’m glad.
I had told hubby I would be making this for breakfast that weekend. When Sunday rolled around, he graciously got up with the baby and let me sleep in (it was his turn anyway :P). When I got up and started puttering around the kitchen getting things started, he said, “Um, what’s in that breakfast thing again?”. As I explained, he said, “I forgot you were making that, and I put together an omelette mix. Can you use it?”. When he explained that he had chopped up some jalapeños and green onions and added them to the egg mixture, it was like he had read my mind. Reading the original recipe, the only thing I could think of was, “This needs some onion, and some heat.” Obviously we’re soulmates.
Recipe adapted from allrecipes.com.
Ham Breakfast Braid
Ingredients
- 1/2 cup milk
- 1/2 cup 4 oz cream cheese, softened
- 8 eggs
- 3 green onions chopped
- jalapeños to taste chopped
- salt and pepper to taste
- 2 8 ounce packages refrigerated crescent roll dough
- 4 ounces cooked ham chopped
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 375°F. Lightly grease a baking sheet.
- Beat milk and cream cheese together until smooth. Mix in eggs, green onions, and jalapeños 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.
Ingredients:
1/2 cup milk
1/2 cup (4 oz) cream cheese, softened
8 eggs
3 green onions, chopped
jalapeños to taste, chopped
salt and pepper to taste
2 (8 ounce) packages refrigerated crescent roll dough
4 ounces cooked ham, chopped
1 cup shredded Cheddar cheese
Directions:
1. Preheat oven to 375°F. Lightly grease a baking sheet.
2. Beat milk and cream cheese together until smooth. Mix in eggs, green onions, and jalapeños and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
3. 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.
4. 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.
5. Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.
Yield: 6 servings
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