Ham and Egg Breakfast Braid

Preheat oven to 375 degrees F.

Place cream cheese and milk in a classic 2-Quart batter bowl. Microwave on high 1 minute. Whisk until smooth. Separate 1 egg; reserve egg white. Add the yolk and the remaining 11 eggs, salt and back pepper to batter bowl; whisk to combine.

Chop bell pepper and onions. Add bell pepper and onions to egg mixture.

Melt butter in frying pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.

Unroll 1 package of crescent dough; do not separate.
Arrange longest side of dough across width of a 12×15″ rectangle baking stone/cookie sheet. Repeat with remaining package of dough. Roll out the dough a bit to seal perforations, attaching both sheets of dough together. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using paring knife (it will remain connected – there will be 6 inches in the center for the filling). Arrange ham evenly over middle of dough. Spoon eggs mixture over ham. Sprinkle cheese over the filling.

To braid, lift strips of dough across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Brush the reserved lightly beaten egg white over dough using a pastry brush.

Bake 25-28 minutes or until deep golden brown. Cut into slices. Yield 10 servings.