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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

6 ServingsPrep: 25 min. Bake: 25 min.

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.

2 of 2

Scrambled Egg Brunch Bread (continued)

Directions (continued)

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.

Nutrition 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.