Breakfast Braid with Ham, Mushrooms, Cheddar, Green Onions, and Scrambled Eggs
Servings 2
Equipment
- Large skillet
- Baking Sheet
Ingredients
- 1 container of crescent roll dough rolled into a ball
- 2 tbsp butter divided
- 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.
- Add half of the butter to a skillet over medium heat then add the mushrooms and 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 the remaining butter over medium heat. Whisk the eggs 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. Add the mushroom/ham mixture and 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 scrambled egg mixture down the center of the rectangle.
- 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.