The family LOVED this recipe! I took other cooks' suggestions and sauteed onion and peppers then added the eggs to the skillet. I had to read then re-read the instructions about the whole braided dough thing and this is what I came up with: *Press the crescent rolls from 1 pkg onto parchment paper lined cookie sheet to form a rectangle. *Separate and divide the crescents from the remaining pkg. Spacing half of the triangles evenly along the long side of the rectangle, press the short (& widest) edge of the triangle onto the rectangle, pointed ends extending over the sides of the pan. *Repeat on the other side of the rectangle. *Once the egg, ham, & cheeses are placed on the rectangle, simply fold the triangle points towards the middle, creating a "braid". I forgot to add salt to the egg mixture but between the ham, cream cheese, cheese and bread, no one noticed. I set the timer for 15 minutes and the braid was perfectly browned and ready to come out so I would definitely start checking the braid at 15 minutes. The bottom was a little underdone so next time I will use my baking stone as suggested by another reviewer! A little Tabasco sprinkled on the egg mixture before baking would be tasty for those of you craving more flavor... A super recipe to add to your Brunch recipe repertoir!
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The family LOVED this recipe! I took other cooks' suggestions and sauteed onion and peppers...