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Scrambled Egg Brunch Bread

 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.


  • 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


  • 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.

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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.
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.