Rainy Friday

• Ate almost an entire Brunch Braid
• Working on a painting for Soleil's room
• Bummed that it is raining
• In love with my new boots!
• Quilt still not finished
• Enjoying a day at home...

Ham and Eggs Brunch Braid from Pampered Chef

1/4 cup chopped red bell pepper 2 green onions with tops, sliced 4 ounces cream cheese 1/2 cup milk 8 eggs, divided 1/4 teaspoon salt Dash ground black pepper 1 teaspoon butter or margarine 2 packages (8 ounces each) refrigerated crescent rolls 1/4 pound thinly sliced deli ham 1/2 cup (2 ounces) shredded cheddar cheese

Preheat oven to 375°F 180 C. Chop bell pepper. Slice green onions. Place cream cheese and milk in Bowl. Microwave on HIGH 1 minute; whisk until smooth. Separate 1 egg using Egg Separator; reserve egg white for later use. Whisk egg yolk, remaining seven eggs, salt and black pepper into cream cheese mixture until well blended. Add bell pepper and onion to egg mixture; mix well. Melt butter in (10-in.) Sauté Pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat. Unroll crescent dough; do not separate. Arrange dough on Rectangle Stone with longest sides of rectangles across width of baking stone. Using Baker's Roller®, roll dough to seal seams. Starting on longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long, using Paring Knife. Arrange ham evenly over center of dough. Using Large Scoop, scoop egg mixture over ham. Grate cheddar cheese over egg mixture using Deluxe Cheese Grater. Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges up at ends of braid. Lightly beat reserved egg white; brush over dough using Pastry Brush. Bake 25-28 minutes or until deep golden brown.