Ham and Eggs Brunch Braid

Preheat oven to 375º F with baking stone on middle shelf. Place cream cheese and milk in bowl. Microwave on high 1 minute. Whisk until smooth. Separate 1 egg and reserve egg white. Add the yolk and remaining 7 eggs, salt and black pepper to bowl; whisk to combine.

Chop bell pepper using Food Chopper. Add bell pepper and onions to egg mixture. Melt butter in large skillet over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.

Cut parchment slightly larger than baking stone. Unroll 1 package of Crescent Dough onto parchment, centered; do not separate. Arrange longest side of dough across width of baking stone. Repeat with remaining package of dough. Using fingers, pinch to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using paring knife (keeping 6 inches in the center for the filling). Arrange ham evenly over middle of dough. Spoon eggs over ham. Shred cheddar cheese over eggs

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 basting brush.

Bake 25-28 minutes with braid on parchment directly on baking stone until deep golden brown. Cut into slices.