Cheese And Egg Breakfast Braid Recipes

Steps:

• Preheat oven 375ºF (190ºC)
• Add eggs, heavy cream, salt, pepper, onion powder, and garlic powder to a bowl and whisk to combine.
• Heat a saute pan to medium heat and spray with nonstick spray. Add the egg mixture and scramble until soft and almost fully cooked.
• Flatten out the puff pastry and cut it into thirds, then cut in half.
• Take one sheet of puff pastry and cut 3 strips with a paring knife, leaving about 1 inch (2 ½) on the end to hold it together. Braid the 3 strips gently.
• On the second sheet of puff pastry, place ham, egg and cheese, making sure to leave some place around the edges.
• Place the braid on the top of the cheese and egg mixture, then brush with egg wash.
• Place braids on a lightly oil sprayed baking sheet.
• Bake 25-30 minutes or until pastry is risen and deep golden brown.
• Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
• Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.
• Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.
• Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.
• Bake in preheated oven until golden, 25 to 28 minutes.

Steps:

• Preheat oven to 425°.
• Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10-inch rectangle.
• Heat oil in a large skillet over medium heat. Add onion and mushrooms; cook until tender. Stir in eggs and chiles; cook until set. Remove from heat.
• 4. Sprinkle 1/2 c cheese lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle remaining cheddar over egg mixture.
• 5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white if desired. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

Steps:

• Heat oven to 400°F.
• In 10-inch nonstick skillet, cook bacon until crisp. Remove bacon from skillet to paper towel. Reserve 1 tablespoon bacon drippings in pan.
• In medium bowl, beat eggs, salt and pepper. Add eggs to skillet; cook over medium-high heat, stirring occasionally, until eggs are set but moist. Remove from heat. Stir in 3 tablespoons of the green onions and the bell pepper until well mixed. Set aside.
• Place Bisquick™ mix in large bowl. Using pastry blender or fork, cut in cream cheese and butter until crumbly. Stir in milk until dough forms. Place dough on work surface sprinkled with Bisquick™ mix; roll to coat. Knead 8 to 10 times.
• Using rolling pin, roll dough into 12x10-inch rectangle. Carefully transfer to large ungreased cookie sheet. Spoon egg mixture in 4-inch strip down center of dough. Top with 1/2 cup of the bacon and 1 cup of the cheese. With sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/4 inch of filling. Fold strips over filling to within 1/2 inch of center, overlapping strips.
• Bake 15 to 20 minutes or until golden brown. Sprinkle with remaining bacon and 1 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Sprinkle with remaining 1 tablespoon green onions. Cool 5 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat milk and cream cheese together until smooth. Mix in eggs, 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.