Save on Pinterest

Scrambled Egg Brunch Bread

Total Time

Prep: 25 min. Bake: 25 min.


6 servings

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
Scrambled Egg Brunch Bread Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Beat reserved egg white; brush over dough. Bake at 375° for 25-28 minutes or until golden brown.

Nutrition Facts

1 piece: 386 calories, 26g fat (11g saturated fat), 327mg cholesterol, 785mg sodium, 18g carbohydrate (5g sugars, 0 fiber), 19g protein.

Recommended Video


Click stars to rate
Average Rating:
  • GStaelens
    Oct 29, 2015


  • SuperYooperGal
    Oct 5, 2014

    Our family loves this recipe! I always make it for the holidays (Thanksgiving and Christmas) and when we have company stay with us. Always a hit!

  • missaubs
    Dec 20, 2009

    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.

  • Lori N
    Dec 7, 2009

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

  • Anne Shore
    Oct 21, 2009

    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.