Scrambled Egg Brunch Bread
Source of Recipe
Best of Country Cooking - 2002
Recipe Introduction
Nice for lazy weekends. Serve with a fruit cup and enjoy!
Scrambled Egg Brunch Bread
2 tubes (8-oz. each) refrigerated crescent roll dough
4 ounces thinly sliced deli ham, julienned
4 ounces cream cheese, softened
1/2 cup milk
8 eggs
1/4 teaspoon salt
Dash of pepper
1/4 cup chopped sweet red peppers
2 tablespoons chopped green onions
1 teaspoon butter or margarine
1/2 cup shredded Cheddar cheese
Unroll tubes of crescent roll dough (do not separate triangles). Place side by side on a greased baking sheet with long sides touching; seal seams and perforations. Arrange julienned ham lengthwise down the center third of rectangle.
In mixing bowl beat cream cheese and milk. Separate 1 egg, setting egg white aside. Add the egg yolk, remaining 7 eggs, salt and pepper to cream cheese mixture. Mix well. Add the red pepper and chopped green onions.
In large skillet melt butter or margarine; add all of egg mixture except the 1 egg white. Cook and stir over medium heat just until set. Remove from heat. Spoon scrambled eggs over ham. Sprinkle with shredded cheese. On each long side of dough, cut 1-inch wide strips to the center to within 1/2-inch of filling. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under.
Beat reserved egg white; brush over dough. Bake at 375� F. for 25-28 minutes or until golden brown.
Yield: 6 servings
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