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.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 558 Calories

Ingredients

• 1 teaspoon butter
• 1 egg, separated
• 7 eggs
• 2 (8 ounce) cans refrigerated crescent rolls
• 4 ounces cream cheese, softened
• ground black pepper to taste
• 2 tablespoons chopped green onion
• 4 ounces thinly sliced deli ham, chopped
• 0.5 cup milk
• 0.5 cup shredded Cheddar cheese
• 0.25 teaspoon salt
• 0.25 cup chopped red bell pepper

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake in preheated oven until golden, 25 to 28 minutes.