4 oz. cream cheese
1/2 c. milk
8 eggs
1/4 tsp. salt
dash ground pepper
1/4 c. red bell pepper, chopped
2 tbsp. sliced green onions
1 tsp. butter
2 pkg. (8 oz. ea.) refrigerated crescent rolls
1/4 lb. thinly sliced deli ham
2 oz. cheddar cheese, shredded

Preheat oven to 375°F. Place cream cheese and milk in bowl. Microwave on high 1 minute. Whisk until smooth. Add eggs, salt and pepper, whisk to combine. Chop bell pepper and add pepper and onion to egg mixture. Melt butter in frying pan. Add egg mixture; cook stirring occasionally, until eggs are set but still moist. Remove from heat.

Unroll both crescent packages side by side on baking stone/cookie sheet; do not separate. Roll dough to seal perforations. Cut 1 1/2 inch strips, 3 inches deep down both long sides of dough. Arrange ham evenly over middle of dough. Spoon eggs over chopped ham, down center of dough. Spread cheese over eggs. To braid, lift strips of dough across filling to meet center, twisting each strip one turn. Continue alternating strips to form a braid.

Brush lightly beaten egg white over dough to give it that golden brown shine.

Bake 25 to 28 minutes or until deep golden brown.