Scrambled Egg Brunch Bread

Scrambled Egg Brunch Bread
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 4 ounces thinly sliced deli ham, chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup milk
  • 1 egg, separated
  • 7 eggs
  • 1/4 teaspoon salt
  • ground black pepper to taste
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons chopped green onion
  • 1 teaspoon butter
  • 1/2 cup shredded Cheddar cheese


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
  3. Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.
  4. Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.
  5. Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.
  6. Bake in preheated oven until golden, 25 to 28 minutes.

03/18/2017
Scrambled Egg Brunch Bread, recipe PT15M PT1H 5 455 calories

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