Creamy Scrambled Eggs and Ham Brunch Biscuit Braid

Ingredients:

•	1 tablespoon butter
•	6 large eggs, lightly beaten
•	4 ounces cream cheese, cut into cubes
•	1/4 teaspoon coarsely ground black pepper
•	2 1/4 cups White Lily® All Purpose Flour
•	2 teaspoons baking powder
•	1/2 teaspoon baking soda
•	1/2 teaspoon salt
•	3/4 cup buttermilk
•	7 tablespoons butter, melted, divided
•	Crisco® Original No-Stick Cooking Spray
•	3/4 cup diced ham or crumbled cooked bacon
•	3 tablespoons sliced green onions or chives
•	1 teaspoon chopped fresh parsley
•	1/4 teaspoon garlic salt

Instructions:

1.	HEAT oven to 375°F. Melt 1 tablespoon butter in medium skillet.
2.	STIR together eggs, cream cheese and pepper in medium bowl. Pour into skillet; cook and stir until eggs are no longer runny. Remove from heat; set aside.
3.	COMBINE flour, baking powder, baking soda and salt in medium bowl. Stir together buttermilk and 6 tablespoons melted butter in small bowl; stir into flour mixture to make a soft dough.
4.	TURN dough onto lightly floured surface. Knead 7 to 10 times.
5.	COAT a baking sheet with no-stick cooking spray. Place dough on baking sheet; roll out to a 12 x 10-inch rectangle. Spoon egg mixture lengthwise down center 1/3 of dough. Top with ham and green onions.
6.	CUT diagonal slits in dough 1 inch apart on each side of filling. Lift strips of dough up and over the filling, alternating sides and overlapping strips slightly, creating a braid.
7.	BAKE 22 to 25 minutes or just until light golden brown. Cool on pan on wire rack 15 minutes.
8.	COMBINE remaining 1 tablespoon butter, parsley and garlic salt in small bowl. Brush over warm bread.

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