Scrambled Egg Brunch Bread |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Perfect for brunch, this beautiful bread is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare. Ingredients:
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 |
Directions:
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.
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