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
I topped with sesame seeds or poppy seeds
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