Ham Breakfast Braid

Ham Breakfast Braid


"My step-brother fixes this dish every weekend for his three boys and they all love it. A great breakfast dish that will keep them talking about it all day!"

Ingredients 1 h {{adjustedServings}} servings 587 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 39.3 g
  • 60%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 301 mg
  • 100%
  • Sodium:
  • 1101 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
  3. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
  4. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape.
  5. Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.
Tips & Tricks
Glazed Ham

Raw ham is slow roasted and seasoned with a sweet smoky sauce.

Apricot Brown Sugar Ham

An apricot jam, dry mustard, and brown sugar glaze makes baked ham special.

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Reviews 160

  1. 203 Ratings


Need clearer directions on folding the dough? I think I can help. Start by opening and unrolling the crescent roll dough. You will have two rectangles of dough that are scored into triangles. Place the first rectangle of dough on your cookie sheet so that it is taller than wide. This will be the base for your yummy fillings. Divide the second piece of dough along the scored lines to form triangles as if you were rolling them for crescent rolls. Position the triangles along the long sides of the rectangle that serves as your base. You will line them up with the short side of triangle slightly over the dough of the base. The opposite angle should stick out like a baseball pennant/flag. (To help you imagine this: When this is done, your rectangle of dough might look like a saw with teeth coming out of each side.) This should yield about 4-6 flags flying off the center base on each side. Press the dough together to hold. Line your fillings on the center base rectangle. Now, fold each triangle into the center, pulling the dough across the filling and slightly down to meet the rectangle base on the opposite side. Triangles on opposite sides of your base should overlap or criss-cross each other as you fold. (Visual: Think of how a corset's straps overlap. Or shoelaces.) Just like a lattice pie, this will yield a crust that looks braided but is merely overlapped. Wish I could draw you a picture but maybe this will help! :D


Delicious and easy! People rated this lower because they couldn't figure out how to place the crescent rolls...not because it wasn't delicious. But her directions are very clear and not at all hard. You don't actually 'braid' the ends, you just fold them up over the egg mixture toward the center. Easy! Mine was golden brown within 15 minutes, so keep a close eye on it!


Love it! Works fine with skim milk & fat free cream cheese. I skip the cheddar inside but sprinkle some on top a couple minutes before it comes out of the oven and let it melt. When the kids aren't around we add green onion and sweet peppers. I have also used one crescent sheet rather than rolls. Roll it out on your cookie sheet, put the cooked egg mix down the middle long ways. Then make a cut in the exposed dough from the outside edge until you almost hit the eggs. Repeat every 2 inches. This creats flaps of dough. Fold bottom flap up towards the center then alternate from right and left just crossing center. Ends up looking like a braid.