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Scrambled Egg Brunch Bread Recipe

Scrambled Egg Brunch Bread Recipe photo by Taste of Home

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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

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Scrambled Egg Brunch Bread Recipe

Prep: 25 min. Bake: 25 min.

Yield: 6 Servings

25 25 50

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. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 386 calories, 26 g fat (11 g saturated fat), 327 mg cholesterol, 785 mg sodium, 18 g carbohydrate, trace fiber, 19 g protein.

Originally published as Scrambled Egg Brunch Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p169

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

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Scrambled Egg Brunch Bread

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Reviewed on Dec. 20, 2009 by missaubs

So very good! I love to make this for those "special" breakfast times. Sometimes I will cook the eggs and chop the ingredients the night before - which makes it easy to assemble in the morning.

Reviewed on Dec. 07, 2009 by Lori N

This is VERY GOOD!! Easy to assemble and pretty too!

Reviewed on Oct. 21, 2009 by Anne Shore

WONDERFUL! Very easy to make and it turns out just as pretty as the picture!

Suggestion: Make it up on parchment paper on the cabinet, then transfer to cookie sheet. Clean up is a breeze.