Scrambled Egg Brunch Bread
Using refrigerated
crescent rolls makes this is a snap to prepare.
INGREDIENTS:
2 (8 ounce) cans
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
DIRECTIONS:
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 mixing bowl, beat cream cheese and milk.
Separate one egg; set egg white aside. Add the egg
yolk, remaining eggs, salt and pepper to cream
cheese mixture; mix well. Add red pepper and onions.
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. Beat reserved egg white; brush over dough.
Bake at 375 degrees F for 25-28 minutes or until
golden brown.
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