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Scrambled Egg Brunch Bread
This will keep your cookie dough crust from burning.
Recipe Summary Scrambled Egg Brunch Bread
Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.Ingredients | Cookie Dough Strain
2 (8 ounce) cans refrigerated crescent rolls
4 ounces thinly sliced deli ham, chopped
4 ounces cream cheese, softened
½ cup milk
1 egg, separated
7 eggs
¼ teaspoon salt
ground black pepper to taste
¼ cup chopped red bell pepper
2 tablespoons chopped green onion
1 teaspoon butter
½ cup shredded Cheddar cheese
Directions
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.
Info | Cookie Dough Strain
prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
6
Yield:
6 servings
