Scrambled Egg Brunch Bread

Ingredients

• Servings: 6
• 2 (8 ounce) cans refrigerated crescent rolls
• 4 ounces thinly sliced deli ham, chopped
• 4 ounces cream cheese, softened
• 1/2 cup milk
• 1 egg, separated
• 7 eggs
• 1/4 teaspoon salt
• ground black pepper to taste
• 1/4 cup chopped red bell pepper
• 2 tablespoons chopped green onion
• 1 teaspoon butter
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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.