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
8 eggs
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!
Sunday, September 12, 2010
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I need this recipe in my life :)
ReplyDeleteDelicious! I made with red & green peppers, onion, and ham. Be sure to cook eggs until they are just let. They will continue to cook in the oven. It's also very pretty!
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