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

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

I made this breakfast braid 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!

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

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 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.

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

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

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

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

 

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

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

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 1 container of crescent roll dough rolled into a ball
  • Cooking spray
  • 2 tsp butter
  • 7-8 mushrooms sliced
  • 3-4 slices 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 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.
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26 Comments

  1. 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

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

    1. Neringa,

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

      Pam

  3. 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!

  4. 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?

    1. 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

  5. I love these breakfast braids. They are delicious and so pretty to serve up. Thanks for a new recipe I can use to make one.