# Components:
→ Dough
01 - 2 cans (8 oz each) refrigerated crescent roll dough
→ Filling
02 - 8 large eggs
03 - 1/2 cup whole milk
04 - 1 cup diced cooked ham
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup diced bell pepper (any color)
07 - 1/4 cup sliced green onions
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Topping
10 - 2 tablespoons melted butter
11 - 1 tablespoon poppy or sesame seeds (optional)
# Directions:
01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - Whisk eggs, milk, salt, and pepper until combined. Stir in ham, cheese, bell pepper, and green onions.
03 - Heat a nonstick skillet over medium heat. Pour in egg mixture and cook gently, stirring until just softly set. Remove from heat.
04 - On prepared baking sheet, form a wreath by arranging crescent roll triangles in a circle with wide ends overlapping in the center, points outward, about 12 inches in diameter.
05 - Evenly spoon the scrambled eggs around the overlapping dough in a ring.
06 - Fold points of dough triangles over the filling and tuck under center to seal, leaving center open.
07 - Brush dough with melted butter and sprinkle with seeds if using.
08 - Bake for 25 to 30 minutes until golden brown and cooked through.
09 - Let cool for 5 minutes before slicing and serving.
