Can I substitute the ham with other proteins?

Yes, cooked bacon or turkey works well as flavorful alternatives while maintaining the dish’s texture and taste.

How do I prevent the eggs from overcooking in the filling?

Cook the egg mixture gently on medium heat until softly set, avoiding full scrambling, to keep a creamy texture inside the wreath.

Refrigerated crescent roll dough is ideal for easy shaping and a flaky, golden crust after baking.

Omit the ham and add sautéed spinach, mushrooms, or extra vegetables for a satisfying vegetarian variation.

You can assemble the wreath in advance and refrigerate before baking; just bake fresh to maintain crispness and flavor.

Brushing melted butter and sprinkling poppy or sesame seeds adds a subtle crunch and rich finish.

A festive and savory brunch centerpiece featuring fluffy eggs, smoky ham, and melty cheese baked in a beautiful wreath shape—perfect for sharing.

This dish quickly became a holiday favorite in my family's brunch rotation.

Dough: 2 cans (8 oz each) refrigerated crescent roll dough
Filling: 8 large eggs 1/2 cup whole milk 1 cup diced cooked ham 1 cup shredded cheddar cheese 1/2 cup diced bell pepper (any color) 1/4 cup sliced green onions 1/2 teaspoon salt 1/4 teaspoon ground black pepper
Topping: 2 tablespoons melted butter 1 tablespoon poppy or sesame seeds (optional)

Step 1:: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Step 2:: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. Stir in ham, cheese, bell pepper, and green onions.
Step 3:: Heat a nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until just softly set (do not overcook). Remove from heat.
Step 4:: On the prepared baking sheet, arrange crescent roll triangles in a circle with the wide ends overlapping in the center and the points facing outward, forming a wreath shape (about 12 inches in diameter).
Step 5:: Spoon the scrambled egg mixture evenly around the overlapping dough in a ring.
Step 6:: Fold the pointed ends of the dough triangles over the filling and tuck under the center to seal, leaving the center open.
Step 7:: Brush the dough with melted butter and sprinkle with seeds if desired.
Step 8:: Bake for 25–30 minutes, or until golden brown and cooked through.
Step 9:: Cool for 5 minutes before slicing and serving.

My family looks forward to this dish every holiday morning, sharing stories around the table as we enjoy this delicious centerpiece.

Large mixing bowl whisk nonstick skillet baking sheet parchment paper pastry brush

Contains eggs, milk, wheat (gluten), possible sesame (if used). Always verify ingredient labels for allergens.

Calories 320 Total Fat 19 g Carbohydrates 24 g Protein 13 g per serving

This wreath-shaped egg and ham bake elevates any brunch with minimal effort and maximum flavor.

→ Can I substitute the ham with other proteins?: Yes, cooked bacon or turkey works well as flavorful alternatives while maintaining the dish’s texture and taste.
→ How do I prevent the eggs from overcooking in the filling?: Cook the egg mixture gently on medium heat until softly set, avoiding full scrambling, to keep a creamy texture inside the wreath.
→ What dough works best for forming the wreath?: Refrigerated crescent roll dough is ideal for easy shaping and a flaky, golden crust after baking.
→ Are there vegetarian options for this bake?: Omit the ham and add sautéed spinach, mushrooms, or extra vegetables for a satisfying vegetarian variation.
→ Can I prepare this dish ahead of time?: You can assemble the wreath in advance and refrigerate before baking; just bake fresh to maintain crispness and flavor.
→ What toppings enhance the final texture?: Brushing melted butter and sprinkling poppy or sesame seeds adds a subtle crunch and rich finish.