Ham & Egg Breakfast Braid

Ham & Egg Breakfast Braid

Course Breakfast
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 6 people
Calories 310kcal

Ingredients

  • 1 3/4 cup self-rising flour
  • 1 cup nonfat plain Greek yogurt
  • 5 ounces sliced Canadian bacon
  • 4 eggs
  • 4 egg whites
  • salt and pepper to taste
  • 1 cup reduced-fat shredded cheddar cheese divided
  • 1 Tablespoon butter melted

Instructions

  • 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.

Notes

MFP: MFF Ham and Egg Breakfast Braid

Nutrition

Serving: 7.4ounces | Calories: 310kcal | Carbohydrates: 28.2g | Protein: 22.6g | Fat: 11.9g