I made this breakfast braid with ham, mushrooms, cheddar, green onions, and scrambled eggs for my husband and me while our kids ate the German Pancake Topped with Cinnamon and Sugar. It was super easy to make and it tasted fantastic. The eggs were light and fluffy, the salty ham tasted great with the mushrooms and cheddar cheese… the combination of flavors with the buttery crescent dough crust is wonderful. I highly recommend this recipe – it makes a terrific breakfast!

How to Make a Breakfast Braid with Ham, Mushrooms, Cheddar, Green Onions, and Scrambled Eggs

Remove the crescent roll dough from the container and roll it into a ball. Let it sit for 15 minutes so the dough is easier to use. Preheat the oven to 375 degrees.

Add the butter to a skillet over medium heat, add the mushrooms then cook, stirring occasionally for 3-4 minutes. Add the ham and cook, for 1 minute; remove from the skillet and set aside. Coat the same skillet with cooking spray over medium heat. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and cayenne pepper, to taste. Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don’t overcook – they will finish cooking in the oven. Remove from the heat then add the mushroom and ham mixture as well as the green onions to the eggs and gently mix until combined.

Roll (or spread) the dough out on top of the silpat mat into a rectangle. Place the egg down the center of the dough. Add the scrambled egg mixture and then the cheese on top. Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.

Don’t worry, it doesn’t have to be perfect.

Place into the oven and bake for 13-15 minutes. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.

Breakfast Braid with Ham, Mushrooms, Cheddar, Green Onions, and Scrambled Eggs

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Breakfast

Cuisine: American

Servings:

Author: Pam / For the Love of Cooking

Equipment

Baking Sheet

Ingredients

1 container of crescent roll dough rolled into a ball
Cooking spray
2 tsp butter
7-8 mushrooms sliced
3-4 slices of ham, chopped
5 eggs
1 tbsp milk
Sea salt and freshly cracked pepper to taste
Cayenne pepper to taste
2-3 tbsp Sharp cheddar cheese shredded
1 tbsp green onion sliced

Instructions

Remove the crescent roll dough from the container and roll it into a ball. Let it sit for 15 minutes so the dough is easier to use.
Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.
Add the butter to a skillet over medium heat, add the mushrooms then cook, stirring occasionally for 3-4 minutes. Add the ham and cook, for 1 minute; remove from the skillet and set aside.
Coat the same skillet with cooking spray over medium heat. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and cayenne pepper, to taste. Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don't overcook--they will finish cooking in the oven.
Remove from the heat then add the mushroom and ham mixture as well as the green onions to the eggs and gently mix until combined.
Roll (or spread) the dough out on top of the silpat mat into a rectangle. Place the egg down the center of the dough. Add the scrambled egg mixture and then the cheese on top.
Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.
Place into the oven and bake for 13-15 minutes. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

26 Comments

Great savory breakfast!

I can’t wait to make this for my husband. He will go nuts for it!!!
Into my saved folder it goes!! Probably will make it this weekend. YUM!!!
XO Kris

Wow! Your husband is indeed very lucky to have this rich and delicious breakfast! Awesome!

What a great breakfast idea. I make this for lunch using chicken, but I’ve never considered breakfast…great idea.

This is spectacular!So rich and tasty!xxx

Hello! It looks like a great dish 🙂 but my computer doesn’t show amounts of the ingredients, could post them? Thank you! :))))

Pam says:

June 7, 2012 at 7:46 am

Neringa,

Thank you for letting me know… the ingredients & instructions are now up. Thanks again!

Pam

This would be perfect for Father’s Day, although my husband would like a side of bacon with it! 😉
As Neringa pointed out, the ingredient measurements are missing. I can probably wing it from your photo of the ingredients, though!

Looks and sounds like a wonderful breakfast! I love that you can pack so many wonderful things into a pretty little package!!

oooh I want some! As always-delicious and so neatly done!

Looks delicious! And beautiful

It’s so cute! Like a big restaurant calzone.

I LOVE your Breakfast braid. My husband does, too, so I’ve made it a few times.
HOWEVER, I can never seem to get it rolled out as flat and big enough to fit everything without the braid unravelling! =( Do you use a rolling pin?

Pam says:

June 7, 2012 at 4:39 pm

Letting it sit on the counter for 15 minutes or so helps it become more pliable. I do use a rolling pin to roll it out… be patient because it does take a little effort. I hope this helps.

Cheers,
Pam