Scrambled Egg Brunch Bread

Name: Scrambled Egg Brunch Bread
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

12 ingredients

6 steps

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.