Scrambled Egg Brunch Bread

Name: Scrambled Egg Brunch Bread
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

11 ingredients

6 steps

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

1

Unroll each tube of crescent dough (do not separate rectangles). Place side by side on a greased
2

with long sides touching; seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
3

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.
4

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.
5

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.
6

Beat reserved egg white; brush over dough. Bake at 375° for 25-28 minutes or until golden brown.