Scrambled Egg Bread Recipes

SCRAMBLED EGG BRUNCH BREAD

Steps:

• 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 minutes.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

SCRAMBLED EGG BREAD

Steps:

• Prepare campfire or grill for medium heat. Cut bread crosswise in half; cut each piece lengthwise in half. Hollow out two pieces, leaving 1/2-in. shells. Cut removed bread into cubes; reserve 1-1/2 cups (save remaining cubes for another use). Spread 1 tablespoon softened butter over bread shells. Spread remaining softened butter over remaining bread halves. Set aside., In a small Dutch oven, heat 1 tablespoon butter over campfire. Add onion; cook and stir 3-4 minutes or until tender. Stir in ham and tomato; remove from pan., In a small bowl, whisk eggs and pepper. In same pan, heat remaining butter. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in ham mixture, 1 cup cheese and reserved bread cubes. Spoon filling into bread shells; sprinkle with remaining cheese. Transfer to a 13x9-in. disposable foil pan; cover with foil., Place pan over campfire. Cook 8-10 minutes or until heated through and cheese is melted. Cook reserved bread halves, buttered side down, 1-2 minutes or until toasted. Cut each piece of egg bread and toast in half.

SCRAMBLED EGG IN THE HOLE

Steps:

• In a small bowl, whisk together egg and 1 teaspoon cold water; season with salt and pepper. Using the rim of a small glass, cut a hole in bread; discard cutout.
• In a large nonstick skillet, heat butter over medium until foaming. Place bread in skillet; carefully pour egg mixture into hole (if egg leaks out of the bread, use a spatula to push it back). Sprinkle egg with cheese.
• Cook until egg begins to set, 3 to 4 minutes; gently flip bread and egg. Continue cooking until egg is set, 1 to 2 minutes.

SCRAMBLED EGG BRUNCH BREAD

Steps:

• 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.

SCRAMBLED EGG BREAD

Steps:

• Prepare campfire or grill for medium heat. Cut bread crosswise in half; cut each piece lengthwise in half. Hollow out two pieces, leaving 1/2-in. shells. Cut removed bread into cubes; reserve 1-1/2 cups (save remaining cubes for another use). Spread 1 tablespoon softened butter over bread shells. Spread remaining softened butter over remaining bread halves. Set aside., In a small Dutch oven, heat 1 tablespoon butter over campfire. Add onion; cook and stir 3-4 minutes or until tender. Stir in ham and tomato; remove from pan., In a small bowl, whisk eggs and pepper. In same pan, heat remaining butter. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in ham mixture, 1 cup cheese and reserved bread cubes. Spoon filling into bread shells; sprinkle with remaining cheese. Transfer to a 13x9-in. disposable foil pan; cover with foil., Place pan over campfire. Cook 8-10 minutes or until heated through and cheese is melted. Cook reserved bread halves, buttered side down, 1-2 minutes or until toasted. Cut each piece of egg bread and toast in half.

BRUNCH BREAD WITH SCRAMBLED EGGS

Steps:

• In a large bowl; whisk together eggs and cream cheese.
• Add around 1 1/2 tbsp. of butter to a nonstick skillet. Melt on medium/high heat; add peppers and onions.
• Lightly stir until onions become translucent; lightly salt and pepper.
• Add egg mixture; lightly salt and pepper. Continue scraping bottom of skillet until eggs become firm.
• Remove from heat.
• Preheat oven to 375 degrees.
• Lightly spray a cookie sheet with nonstick cooking spray. Unroll crescent roll dough and arrange in the center with sides touching vertically.
• Seal the center of the dough together and any seems by lightly pressing down and together with your fingers.
• Add ham to the center 1/3 of the dough. Cut 1" horizontal slices down both edges of the dough.
• Top with the eggs; leaving around 1" of dough at the top of bottom. Sprinkle with shredded cheese.
• Start at the bottom, by folding the front of the dough forward and crossing the dough together on the left and right sides. Seal the dough together with your fingers.
• Add a sprinkle of garlic salt and parsley to 1 1/2 tbsp. of melted butter. Lightly brush over the top of the bread.
• Bake for around 25 minutes, or until dough is lightly browned on top.

SOFT SCRAMBLED EGGS ON TOAST

Steps:

• Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
• Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
• To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.

SCRAMBLED BREAD

Steps:

• Melt butter in frying pan.
• Add the bread and saute until golden brown.
• Add remaining ingredients and scramble until fluffy.

MARTHA'S SCRAMBLED EGGS

Steps:

• Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
• Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.

SCRAMBLED EGG SANDWICH TO GO

Steps:

• Beat egg in small microwaveable bowl.
• Microwave on HIGH 30 sec. or until set.
• Fill toast slices with egg and 2% Milk Singles.

EXTRA-CREAMY SCRAMBLED EGGS

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.