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Preheat oven to 375°. Line a large baking sheet with parchment paper.
Beat the eggs with the half and half and salt, then make scrambled eggs.
Unroll the dough sheet onto the prepared baking sheet. Cut 10 slits (on each of the long sides) about ⅔ of the way in, leaving the center ⅓ uncut. (Reference the picture in the blog post and watch the video - they help.)
Spread the mustard along the center of dough. Top with the ham, scrambled eggs, and cheese. Crisscross the dough strips over the filling so that you get a braided pattern, making sure the filing is secure and the dough adheres to each other.
Bake for 20-23 minutes until golden brown (tent with foil after 18 minutes if it’s getting too brown). Remove from oven and sprinkle with the parsley.
Let rest for 5 minutes, then slice and serve immediately.
Tags: american, baking, bellyfull, breakfast, egg, ham