I have been making this breakfast casserole a long time. I love to make it when I have guests or am going to a brunch. Really, it's scrambled eggs in a fancy braided crescent roll hug. I also really like that you can put whatever you want in the eggs to make it different. For this recipe, I used asparagus, onion, red pepper, cheese, and chopped turkey bacon. Again, use whatever veggies you have on hand to make this a deliciously different breakfast!
Adding the cream cheese in with the eggs is also really great. Although not the healthiest option, they really do make creamy, delicious eggs. And a note on the crescent rolls - this recipe calls for 2 cans but I have seen tubes of sheet crescent rolls...you might want to try it because it would make the braiding a lot easier!
Braided Breakfast Casserole
4 oz. (half a brick), cream cheese
1/4 C. milk
1 T. flour
1 tsp. dill, chopped
1/4 tsp. salt
1/2 tsp. pepper
1 T. butter, melted
1/2 C. cheddar cheese
2 cans (8 oz.) crescent rolls
2 C. total of your favorite fillings - I used onion, asparagus, turkey bacon, red pepper and a little more cheese!
Preheat oven to 375 degrees. Unroll the packages of crescent rolls - do NOT separate. On a lightly greased cookie pan, arrange dough in a rectangle and press seams to help seal them. Starting on the longest side, cut dough into 8 strips, about 1 1/2 inches wide and 3 inches long.
In a medium bowl, whisk together the cream cheese and milk. Add flour and whisk until smooth. Separate 1 egg - reserve the egg white. Add the yolk and the remaining 7 eggs, dill, salt, and pepper and whisk until smooth. Add you fillings and mix well.
Melt butter in a skillet over medium heat. Add the egg mixture and cook, 4-6 minutes, until eggs are set but still moist. Remove pan from heat. Scoop the filling evenly over the crescent rolls - sprinkle with the cheddar cheese.
Starting at one end, lift one strip of dough, twist one turn and lay across the top of the filling. Repeat, alternating sides to form a braid. Fold bottom edges of dough up at the ends of the braid.
Brush with the remaining lightly beaten egg white. Bake 25 minutes or until golden brown. Enjoy!