Cheesy Breakfast Braid with Ham and Eggs

Loaded with ham, Black Pepper White Cheddar cheese, egg and bell pepper, this braided bread can be enjoyed for breakfast, lunch, or dinner!


  • 2 tsp olive oil
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 cup milk
  • 4 oz cream cheese, softened
  • 8 eggs
  • 1/2 tsp garlic powder
  • 2 (8 oz) packages refrigerated crescent roll dough
  • 4 oz deli sliced cooked ham
  • 1 1/2 cups Crystal Farms Shredded Cracked Black Pepper Cheddar


  • Preheat oven to 375° F.
  • Heat olive oil over medium heat. Add bell peppers and sauté until softened.
  • In a medium bowl, mix milk and cream cheese together until smooth. Whisk in eggs, and garlic powder. Salt and pepper to taste. Add egg mixture to skillet and cook, scrambling the eggs until they 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 wide half of the rolls overlapping 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 egg and pepper mixture on top of the ham and then sprinkle the shredded Black Pepper White Cheddar Cheese over the eggs. Bring the corners of the rolls together, criss-crossing over the cheese to form a braid shape.
  • Bake 25 to 30 minutes, until cheese is melted and pastry is golden brown. Serve.