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Scrambled Egg Brunch Bread




Source of Recipe


SandyOH


Recipe Introduction


Yield: 6 servings



List of Ingredients




2 tubes refrigerated crescent roll dough (8-oz. each)
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 bell peppers
2 tablespoons chopped green onions
1 teaspoon butter or margarine
1/2 cup shredded Cheddar cheese



Recipe



Unroll both tubes of crescent dough; do not separate triangles. Place side by side on a greased baking sheet with long sides touching; seal seams and perforations. Arrange deli ham lengthwise down center third of rectangle.
In a mixing bowl, beat cream cheese and milk. Separate 1 egg; setting the white aside. Add the egg yolk, remaining 7 eggs, salt, and dash of pepper to cream cheese mixture; mix well. Add the red pepper and green onions.

In large skillet, melt the 1 teaspoon butter or margarine; add egg mixture. Cook and stir over medium heat just until set. Remove from heat. Spoon scrambled eggs over ham. Sprinkle with Cheddar cheese. On each long side of dough, cut 1-inch wide strips to the center to within 1-inch of the 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.