Directions

1. Preheat oven to 375º F. Place cream cheese and milk in Classic Batter Bowl. Microwave on HIGH 1 minute. Whisk until smooth using Stainless Whisk. Separate 1 egg; reserve egg white. Add the yolk and remaining 7 eggs, salt and black pepper to Batter Bowl; whisk to combine.
2. Chop bell pepper using Food Chopper. Add bell pepper and onions to egg mixture. Melt butter in 12" Nonstick Skillet over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.
3. Unroll 1 package of crescent dough; do not separate. Arrange longest side of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller®, roll dough to seal perforations. On longest sides of Baking Stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using Paring Knife (there will be 6 inches in the center for the filling). Arrange ham evenly over middle of dough. Spoon eggs over ham. Shred cheddar cheese using Coarse Grater and sprinkle over eggs.
4. To braid, lift strips of dough across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Brush lightly beaten egg white over dough using Chef's Silicone Basting Brush. Bake 25-28 minutes or until deep golden brown. Cut into slices with Slice ‘N Serve®.