Ham & Egg Breakfast Braid

Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray; set aside.

Combine self rising flour and Greek yogurt until a thick dough forms. Roll dough out onto a lightly floured surface into a large rectangle (approximately 10’”x14”). If too sticky to roll out, knead in a little extra flour.

Place Canadian bacon in a row down the center of the dough, leaving 2-3 inches of dough on each side.

Whisk together eggs and egg whites then pour into a skillet, sprayed with nonstick cooking spray, over medium-low heat. Continue until all eggs are cooked, then spread scrambled eggs down the center of the braid over Canadian bacon and season with salt and pepper, to taste.

Reserve 1 Tablespoon of shredded cheese for topping, then sprinkle remaining cheese on top of eggs.

Use a pizza cutter to cut 1-inch diagonal strips down each side of the dough. Fold 1-inch strips up and over the filling, alternating sides to create a braid.

Brush melted butter on the top and sides of the braid and sprinkle reserved cheese on top.

Bake for 20-22 minutes, or until golden brown on top. Remove from oven, let rest for a few minutes then cut into slices before serving.