A delicious treat for breakfast and a new take on a Denver Omelet, this braid is full of flavor and is really very easy to make.
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1Crescent Dough Sheet
8large eggslightly beaten
½of a green pepperdiced
½of a red pepperdiced
¼teaspoonground black pepper
5thin slices honey hamchopped
¾cupshredded Cheddar Blend cheesedivided (I used a Fiesta Blend which contained cheddar, Monterey Jack, Queso Quesadilla, and Asadero cheeses, but you can definitely substitute.)
Preheat oven to 375 degrees F.
Prepare a clean work surface by covering it with a sheet of parchment.
Unwrap the crescent dough and roll out onto the parchment. With a rolling pin or small roller, expand the dough until it is approximately a rectangle measuring 10 X 15 inches.
Keeping a 3-inch strip down the middle of the dough, use a pizza cutter to slice into the long sides of the dough. Make small strips up both sides about 1 1/2 inches in width and 3 inches in. At the center of each end, make two slices about 2 inches into the sides of the center strip. After you place the scrambled eggs, these will be folded up to secure the ends.
Whisk the salt and pepper into the eggs.
In a large non-stick skillet over medium-high heat, add eggs, both peppers, and ham. With a rubber spatula, gently scrape the bottoms and sides of the pan until the eggs are slightly undercooked. You do not want them well done as they will finish cooking in the oven. Make sure they are wet, but not runny otherwise the dough will be soggy and not bake correctly.
Place the egg mixture all along the center strip to evenly distribute.
Cover with the crumbled bacon and then with the 1/2 cup of shredded cheese.
Fold the ends up over the egg and beginning at the top, alternately place the strips of dough over the egg, tucking in any food or strips of dough as you move along.
Once finished, sprinkle the top with the remaining 1/4 cup of cheese.
Transfer the braid on the parchment to a baking sheet and bake for 13 - 15 minutes, until golden brown.