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Scrambled Egg Brunch Bread
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Recipe Summary Scrambled Egg Brunch Bread
Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.Ingredients | Cookie Dough Strain
2 (8 ounce) cans refrigerated crescent rolls
4 ounces thinly sliced deli ham, chopped
4 ounces cream cheese, softened
½ cup milk
1 egg, separated
7 eggs
¼ teaspoon salt
ground black pepper to taste
¼ cup chopped red bell pepper
2 tablespoons chopped green onion
1 teaspoon butter
½ cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.
Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.
Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.
Bake in preheated oven until golden, 25 to 28 minutes.
Info | Cookie Dough Strain
prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
6
Yield:
6 servings
