Scrambled Egg Brunch Bread

READY IN: 40mins
YIELD: 1 loaf




  • Preheat oven to 375.
  • Lightly grease large baking sheet.
  • Carefully unroll each tube of crescent dough onto prepared baking sheet, without separating along perforations.
  • Make sure long sides of each dough retangle are paralllel with short sides of sheet.
  • Arrange recangles side by side so long sides of dough are touching.
  • Pinch together seam and perforations to seal, creating 1 big rectangle.
  • Sprinkle ham lengthwise down center third of rectangle, leaving 1 inch border at both ends.
  • If dough is getting soft by this point chill in fridge or freezer while following net steps.
  • Whisk together cream cheese and milk in bowl until smooth.
  • Add egg yolk to cream cheese mixture (reserve egg white).
  • Add whole eggs, sald and black pepper to cream cheese mixture and whisk until well combined.
  • Whisk in bell pepper and green onion.
  • Melt butter in large nonstick skillet over medium heat.
  • Pour egg mixture into skillet and cook, stirring until just set, about 5 minutes.
  • Spoon egg over ham, leaving a 1 inch border at both ends.
  • Sprinkle with cheese.
  • With a short side of rectangle toward you, cut horizontal slits in long sides of dough, 1 inch away from filling.
  • Starting at a short end, fold in alternating strips at an angle over filling.
  • Pinch short ends of dough to braided strip to seal.
  • Beat reserved egg white and brush over dough.
  • Bake until golden about 25 to 28 minutes.