This breakfast braid has brunch AND field meals written all over it! Creamy scrambled eggs, melty cheddar cheese and salty ham make this a family fav!
Yep, this farm wife figured out a way to take a big ole' batch of ham, eggs, cheese and bread on the road.
Breakfast foods are something I absolutely adore!
From my mom's overnight cinnamon rolls to my low carb crustless sausage quiche, I am always looking for a way to give our first meal of the day a little lovin'!
I love that this breakfast braid is fancy enough to serve for a brunch or weekend breakfast, but easy enough that if can be cut into slices as a meal on the go.
All the busy people raise your hands if this kind of breakfast sounds good!!!
We're making a simple and delicious breakfast recipe made with ready to use crescent rolls, ham, eggs and cheddar cheese.
We've even served this as a breakfast for dinner solution, which is totally one of my themed dinner night go-to's!
How to make a breakfast braid
Today I'm making a ham, egg and cheese version but really, the options are pretty limitless here! Any kind of omelet combination can be your inspiration.
Some ideas:
- Denver themed by adding bell peppers and cooked onions
- change out the cheddar for swiss, gouda or pepper jack
- swap out the ham for sausage, bacon, or even leftover chicken fajitas!
It only takes a few minutes to pull this breakfast recipe together and it looks oh so fancy and tastes delicious, too!
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- Preheat oven to 375 degrees. In a blender, combine milk, softened cream cheese and eggs. Blend until ingredients are mixed together and blended well. You can also do this by hand. You may want to warm the milk and cream cheese to make it easier to combine.
- Heat a large pan over medium low heat. Melt butter. Add egg mixture and cook, stirring along the bottom frequently with a heatproof rubber spatula. Cook until eggs are just set, set aside.
- On a large sheet pan, lay out crescent rolls in a large, thin rectangle. Use fingers to gently seal seams together.
- Layer ham down the center of the dough, then add the egg mixture on top, followed by the cheese. Sides will remain uncovered.
- Use a paring knife to slice the dough at 1 ½" intervals, stopping just short (about ½") of the ham, egg and cheese mixture. Bring sides of the dough up and criss cross on top to make a "package".
I had little people running in and out and so mine isn't exactly the most beautiful. You can make yours prettier, but I promise, it'll taste good either way!
- Bake for 25 minutes or until bread layer is light brown and cooked.
Allow to sit for 5-10 minutes before slicing and serving.
Recommended sides
If you want side dish ideas, you can serve it straight up or with a fresh fruit bowl or yogurt parfaits.
When we're making breakfast for dinner, I'll even serve a side salad alongside it.
More Breakfast Ideas
- Overnight French Toast Casserole
- Honey Biscuit Ham Sandwiches
- Healthy Oatmeal Breakfast Cookies
- Make Ahead Breakfast Bowls
- Sausage, Egg & Cheese Breakfast Bombs
Recipe
Breakfast Braid with Ham, Egg and Cheese
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Ingredients
- 4 ounces cream cheese softened
- ½ cup milk
- 8 eggs
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 packages crescent rolls
- ½ lb sliced ham
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees. In a blender, combine milk, softened cream cheese and eggs. Blend until ingredients are mixed together and blended well.
- Heat a large pan over medium low heat. Melt butter. Add egg mixture and cook, stirring along the bottom frequently with a heatproof rubber spatula. Cook until eggs are just set, set aside.
- On a large sheet pan, lay out crescent rolls in a large, thin rectangle. Use fingers to gently seal seams together.
- Layer ham down the center of the dough, then add the egg mixture on top, followed by the cheese. Sides will remain uncovered.
- Use a paring knife to slice the dough at 1 ½" intervals, stopping just short (about ½") of the ham, egg and cheese mixture. Bring sides of the dough up and criss cross on top to make a "package".
- Bake for 25 minutes or until bread layer is light brown and cooked. Allow to sit for 5-10 minutes before slicing and serving.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Shared on Meal Plan Monday and Weekend Potluck
Beth says
This looks so delicious! I'm going to make this tomorrow for breakfast. Thanks!
Jenn says
This is my kind of recipe! I'm going to make this dish this weekend, and thanks for the genius tip of using the crescent rolls, it'll make it so much easier!
Zainab says
This looks so delicious! I think we're going to do "breakfast for dinner" tonight and have this!
Beth says
This is so easy and my family just loved it! I can't wait to make it again. Thanks!
Anita says
This is so easy to put together and it's such a great breakfast item. Moreover, it can be easily doubled or tripled if needed. 🙂
Beth says
This looks so delicious! I'm going to make this tomorrow for breakfast. Thanks!
Jenn says
This is my kind of recipe! I'm going to make this dish this weekend, and thanks for the genius tip of using the crescent rolls, it'll make it so much easier!
Zainab says
This looks so delicious! I think we're going to do "breakfast for dinner" tonight and have this!
Beth says
This is so easy and my family just loved it! I can't wait to make it again. Thanks!
Anita says
This is so easy to put together and it's such a great breakfast item. Moreover, it can be easily doubled or tripled if needed. 🙂