# 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)
# Directions:
01 - Set the oven to 375°F and line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together eggs, milk, salt, and black pepper until smooth. 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 gently while stirring until softly set but not fully firm. Remove from heat.
04 - Arrange crescent roll triangles in a circle on the prepared sheet, overlapping the wide ends at the center with points facing outward to form a wreath approximately 12 inches in diameter.
05 - Evenly spoon the scrambled egg mixture around the overlapping dough ring.
06 - Fold the dough points over the filling and tuck them under the center to seal, leaving the center opening visible.
07 - Brush the dough surface with melted butter and optionally sprinkle with poppy or sesame seeds.
08 - Bake in the preheated oven for 25 to 30 minutes until the crust is golden brown and cooked through.
09 - Allow to cool for 5 minutes before slicing and serving.
