Scrambled Egg Brunch Bread Recipe

By traciesparks

This attractive is brimming with eggs, ham and cheese, making it a real meal in one. By using refrigerated crescent rolls, it's a snap to prepare. —Julie Deal, China Grove, North Carolina

WONDERFUL! Very easy to make and it turns out just as pretty as the picture!

Suggestion: Make it up on parchment paper on the cabinet, then transfer to cookie sheet. Clean up is a breeze.

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 4 ounces thinly sliced deli ham, julienned
• 4 ounces PHILADELPHIA Cream Cheese (softened or cubed), 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

Preparation

Step 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.

In a large bowl, beat cream cheese and milk until smooth. Separate one egg; set egg white aside. Beat in the egg yolk, salt, pepper and remaining eggs to cream cheese mixture. Stir in red pepper and onion.

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.

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° for 25-28 minutes or until golden brown. Yield: 6 servings.



Nutrition Facts: 1 serving (1 piece) equals 386 calories, 26 g fat (11 g saturated fat), 327 mg cholesterol, 785 mg sodium, 18 g carbohydrate, trace fiber, 19 g protein.

Scrambled Egg Brunch Bread published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p169