Name: Scrambled Egg Brunch Bread
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Refrigerated crescent rolls - 2 (8 ounce) cans; Thinly sliced deli ham, chopped - 4 ounces; Cream cheese, softened - 4 ounces; Milk - ½ cup; Egg, separated - 1; Eggs - 7; Salt - ¼ teaspoon; Ground black pepper to taste - ¼ teaspoon; Chopped red bell pepper - ¼ cup; Chopped green onion - 2 tablespoons; Butter - 1 teaspoon; Shredded Cheddar cheese - ½ cup

Ingredients for - Scrambled Egg Brunch Bread

1. Refrigerated crescent rolls 2 (8 ounce) cans

2. Thinly sliced deli ham, chopped 4 ounces

3. Cream cheese, softened 4 ounces

4. Milk ½ cup

5. Egg, separated 1

6. Eggs 7

7. Salt ¼ teaspoon

8. Ground black pepper to taste ¼ teaspoon

9. Chopped red bell pepper ¼ cup

10. Chopped green onion 2 tablespoons

11. Butter 1 teaspoon

12. Shredded Cheddar cheese ½ cup

How to cook deliciously - Scrambled Egg Brunch Bread

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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