Breakfast Braid

Made this one for a few friends at the market today. Another hit! I think it’s the roasted green chilies from Whitmore Farms that really make it great.

Breakfast Braid
2 (8 oz) reduced fat crescent rolls
2 eggs

3 egg whites
1/2 c. shredded reduced fat cheddar cheese
4 oz diced roasted green chilies
1 c. diced lean ham
2 oz light cream cheese
(a little cooked pork sausage is a nice addition)

Preheat oven to 375 degrees*. Spray cookie sheet with cooking spray and place one tube of crescent rolls on sheet, sealing perforations and forming rectangle. 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. Scramble eggs  and egg whites in small skillet. Combine cheese, green chilies, ham, cooked eggs and egg whites, and cream cheese; arrange mixture down the center of the dough. Bring the corners of the rolls together over the top to form a ‘braid’ shape. Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.
Yield: 8 servings. Per serving= 280 Calories; 13g Fat (45.2% calories from fat); 9g Protein; 26g Carbohydrate; trace Dietary Fiber; 60mg Cholesterol; 825mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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