Scrambled Egg Brunch Bread

This did take longer than I hoped it would the first time around, cuz I had to learn what to do, but the result was worth it.  This was a very tasty and beautiful looking dish.  Perfect for a brunch shower or just having company over for breakfast!

Scrambled Egg Brunch Bread

 2 tubes (8 oz each) refrigerated crescent rolls

4 oz thinly sliced deli ham, julienned

4 oz cream cheese, softened

½ cup milk

8 eggs

¼ tsp salt

Dash of pepper

¼ c chopped sweet red pepper

2 Tbsp chopped green onion

1 tsp butter

½ c shredded cheddar cheese

 Unroll each tube of crescent dough (do not separate rectangles).  Place side by side on a greased baking sheet with long sides touching; seal seams and perforations.  Arrange ham lengthwise down center third of rectangle.

In a mixing bowl, beat cream cheese and milk.  Separate one egg; set egg white aside.  Add the egg yolk, remaining eggs, salt, and pepper to cream cheese mixture; mix well.  Add red pepper and onion.

In a large skillet, melt butter; add egg mixture.  Cook and stir over medium heat just until set.  Remove from the heat.  Spoon scrambled eggs over ham.  Sprinkle with cheese.

On each long side of dough, cut 1 inch wide strips to center to within ½ inch of filling.  Starting at one end, fold alternating strips at an angle across filling.  Pinch ends to seal and tuck under.  Beat reserved egg white; brush over dough.  Bake at 375 degrees for 25 – 28 minutes or until golden brown.  Makes 6 servings.