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Scrambled Egg Brunch Bread

This attractive is brimming with eggs, ham and cheese, making it a real meal in one. By using refrigerated crescent rolls, it's a snap to prepare. —Julie Deal, China Grove, North Carolina
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 4 ounces thinly sliced deli ham, julienned
  • 4 ounces cream cheese, softened
  • 1/2 cup milk
  • 8 eggs
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/4 cup chopped sweet red pepper
  • 2 tablespoons chopped green onion
  • 1 teaspoon butter
  • 1/2 cup shredded cheddar cheese

Directions

  • Unroll each tube of crescent dough (do not separate rectangles). Place side by side on a greased baking sheet with long sides touching; seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
  • In a large bowl, beat cream cheese and milk until smooth. Separate one egg; set egg white aside. Beat in the egg yolk, salt, pepper and remaining eggs to cream cheese mixture. Stir in red pepper and onion.
  • In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until set. Remove from the heat. Spoon scrambled eggs over ham. Sprinkle with cheese.
  • On each long side of dough, cut 1-in.-wide strips to the center to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across the filling. Pinch ends to seal and tuck under.
  • Beat reserved egg white; brush over dough. Bake at 375° for 25-28 minutes or until golden brown.
Nutrition Facts
1 piece: 386 calories, 26g fat (11g saturated fat), 327mg cholesterol, 785mg sodium, 18g carbohydrate (5g sugars, 0 fiber), 19g protein.
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