# What you'll need:
→ 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)
# Method:
01 - Preheat the oven to 375°F and line a large baking sheet with parchment paper.
02 - Whisk together eggs, milk, salt, and black pepper in a large bowl until well combined. Stir in diced ham, cheddar cheese, bell pepper, and green onions.
03 - Heat a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until just softly set. Remove from heat promptly to avoid overcooking.
04 - Arrange crescent roll triangles on the prepared baking sheet in a circle about 12 inches in diameter, overlapping the wide ends in the center and the points facing outward to form a wreath.
05 - Evenly spoon the scrambled egg mixture in a ring around the overlapping dough in the center.
06 - Fold the pointed ends of each dough triangle over the filling and tuck underneath the center to seal, leaving the wreath center open.
07 - Brush the dough with melted butter and sprinkle with poppy or sesame seeds if desired.
08 - Bake for 25 to 30 minutes until the dough is golden brown and fully cooked through.
09 - Allow to cool for 5 minutes before slicing and serving.
