Scrambled Egg Brunch Bread

Name: Scrambled Egg Brunch Bread
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings.
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 Kerrygold shredded cheddar cheese

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

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 Kerrygold 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.

Nutrition Facts

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

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Reviews

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Average Rating:

GStaelens

Oct 29, 2015

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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.