Monday, February 28, 2011

Breakfast Braid

½ C milk 
4 oz. low fat cream cheese
8 eggs
2 packages low fat crescent rolls
6 oz. deli ham, thinly sliced
1 C shredded cheddar cheese

Preheat oven 375 degrees. Lightly spray baking sheet and lay out one package of crescent rolls in a large rectangle. Press the seams together so the goodness does not leak out too much while baking. Arrange the second package of crescent rolls along the edges of the rectangle of dough. Place the wide end on the dough and hang the point of the triangle over the edge of the baking sheet. Layer the ham on the dough. Mix the cream cheese and milk until blended; whisk in eggs, salt and pepper to taste.

Gently cook the eggs until just cooked – they should remain very soft. Spoon the eggs over the ham, sprinkle with shredded cheddar.

Fold in the tips of the crescent roll triangle to form a braid. Bake for about 25 minutes or until roll is nicely browned. I suggest a serrated knife to create a pretty slice.