Scrambled Egg Brunch Bread Recipes

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SCRAMBLED EGG BRUNCH BREAD



Scrambled Egg Brunch Bread image

Found this in an All Recipe Magazine and so easy and good. As they say Egg McMuffin's got nothing on this recipe

Provided by Bonnie G 2

Categories     Breakfast

Time 40m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

2 (8 ounce) cans refrigerated crescent dinner rolls
4 ounces thinly sliced ham, chopped
4 ounces cream cheese, softened
1/2 cup milk
1 large egg, separated
7 large whole eggs
1/4 teaspoon salt
1/4 teaspoon black pepper (to taste)
2 tablespoons green onions, chopped
1 teaspoon butter
1/2 cup cheddar cheese, shredded

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.

Nutrition Facts : Calories 358.4, Fat 17.4, SaturatedFat 7.6, Cholesterol 248.2, Sodium 721, Carbohydrate 31.4, Fiber 2.2, Sugar 3.2, Protein 18

SCRAMBLED EGG BRUNCH BREAD



Scrambled Egg Brunch Bread image

Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.

Provided by tiberlady

Categories     Breakfast and Brunch     Eggs

Time 55m

Yield 6

Number Of Ingredients 12

2 (8 ounce) cans refrigerated crescent rolls
4 ounces thinly sliced deli ham, chopped
4 ounces cream cheese, softened
½ cup milk
1 egg, separated
7 eggs
¼ teaspoon salt
ground black pepper to taste
¼ cup chopped red bell pepper
2 tablespoons chopped green onion
1 teaspoon butter
½ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 557.6 calories, Carbohydrate 32.1 g, Cholesterol 292.5 mg, Fat 36.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 14.1 g, Sodium 1144.8 mg, Sugar 7.2 g

SCRAMBLED EGG BRUNCH BREAD



Scrambled Egg Brunch Bread image

This attractive is brimming with eggs, ham and cheese, making it a real meal in one. By using refrigerated crescent rolls, it's a snap to prepare. -Julie Deal, China Grove, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 11

2 tubes (8 ounces each) refrigerated crescent rolls
4 ounces thinly sliced deli ham, julienned
4 ounces cream cheese, softened
1/2 cup milk
8 eggs
1/4 teaspoon salt
Dash pepper
1/4 cup chopped sweet red pepper
2 tablespoons chopped green onion
1 teaspoon butter
1/2 cup shredded cheddar cheese

Steps:

  • 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 large bowl, beat cream cheese and milk until smooth. Separate one egg; set egg white aside. Beat in the egg yolk, salt, pepper and remaining eggs to cream cheese mixture. Stir in 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-in.-wide strips to the center to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across the filling. Pinch ends to seal and tuck under. , Beat reserved egg white; brush over dough. Bake at 375° for 25-28 minutes or until golden brown.

Nutrition Facts : Calories 386 calories, Fat 26g fat (11g saturated fat), Cholesterol 327mg cholesterol, Sodium 785mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein.

BRUNCH BREAD WITH SCRAMBLED EGGS



Brunch Bread with Scrambled Eggs image

This Brunch Bread with Scrambled Eggs is easily made with crescent rolls and layers of ham, egg and cheese.

Provided by Holly

Time 45m

Number Of Ingredients 10

2 tubes refrigerated crescent roll dough
1/3 lb. deli ham; cut into strips
10 eggs
4 oz. cream cheese; softened
1/3 c. red pepper; diced into small pieces
1/4 c. yellow onion; finely diced
1 c. shredded colby jack cheese
3 1/2 tbsp. butter
garlic salt
parsley

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.

SCRAMBLED EGG SANDWICH TO GO



Scrambled Egg Sandwich to Go image

Think you don't have time to eat in the morning? Think again! In just 5 minutes, you can make a great 3-ingredient egg sandwich to enjoy on the go.

Provided by My Food and Family

Categories     Breakfast Eggs

Time 5m

Yield Makes 1 serving.

Number Of Ingredients 3

1 egg
2 slices whole wheat bread, toasted
1 KRAFT 2% Milk Singles

Steps:

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

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 220 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g

SCRAMBLED EGG BREAD



Scrambled Egg Bread image

We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you've got scrambled egg bread. We first made this on a visit to Mount Shasta. -Shirley Mondeau, Rohnert Park, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 loaf (1 pound) unsliced French bread
2 tablespoons butter, softened, divided
FILLING:
2 tablespoons butter, divided
1 small onion, chopped
1 cup cubed fully cooked ham
1 large tomato, chopped
6 large eggs
1/8 teaspoon pepper
1-1/2 cups shredded cheddar cheese, divided

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.

Nutrition Facts :

SCRAMBLED EGG BRUNCH BREAD



Scrambled Egg Brunch Bread image

This uses refrigerated crescent rolls for an easy and very tasty breakfast. Great for a brunch. You can use different cheeses such as a Tex-Mex or Italian blend.

Provided by Carmen B.

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 (8 ounce) containers refrigerated crescent dinner rolls
4 ounces deli ham, julienned
4 ounces cream cheese, softened
1/2 cup milk
8 eggs
1/4 teaspoon salt
1 dash pepper
1/4 cup red pepper, finely chopped
2 tablespoons green onions, finely chopped
1 teaspoon butter
1/2 cup cheddar cheese, shredded

Steps:

  • Unroll each tube of crescent dough (DO NOT SEPARATE RECTANGLES). Place side by side on a baking sheet with the long sides touching; seal the perforations to make one larger rectangle.
  • Arrange ham lengthwise down the center of dough.
  • In a mixing bowl, beat together cream cheese and milk. Separate one egg and set egg white aside. Add the egg yolk, remaining 7 eggs, salt and pepper to cream cheese mixture. Add red pepper and green onion.
  • In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until egg mixture is set. Remove from the heat; spoon scrambled egg mixture over ham; sprinkle with cheese.
  • On each side of the scrambled eggs and ham, cut 1 inch wide strips down the length of the dough coming to within a 1/2 inch of the ham/egg mixture but no closer. Starting at one end, fold one strip across ham/egg mixture. Take the strip across from the first strip you folded over and lay at an angle across the first strip. Keep repeating to the other end until ham/egg mixture is enclosed with dough. You are basically braiding the dough like you would with long hair. One strip over the other at an angle. Pinch each end together to seal and tuck underneath.
  • Beat reserved egg white and brush over dough. Bake at 375°F for 25 to 28 minutes or until golden brown.

Nutrition Facts : Calories 485.7, Fat 24.2, SaturatedFat 10.8, Cholesterol 365.8, Sodium 978, Carbohydrate 42.6, Fiber 3.2, Sugar 4.2, Protein 23.2

SCRAMBLED EGG BRUNCH BREAD



Scrambled Egg Brunch Bread image

This attractive is brimming with eggs, ham and cheese, making it a real meal in one. By using refrigerated crescent rolls, it's a snap to prepare. --Julie Deal, China Grove, North Carolina

Provided by Allrecipes Member

Time 50m

Yield 6

Number Of Ingredients 11

2 (8 ounce) cans refrigerated crescent rolls
4 ounces thinly sliced deli ham, julienned
4 ounces cream cheese, softened
½ cup milk
8 large eggs eggs
¼ teaspoon salt
1 dash Dash pepper
¼ cup chopped sweet red pepper
2 tablespoons chopped green onion
1 teaspoon butter
½ cup shredded Cheddar cheese

Steps:

  • 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 onions.
  • 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-in.-wide strips to the center to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across the filling. Pinch ends to seal and tuck under. Beat reserved egg white; brush over dough. Bake at 375 degrees F for 25-28 minutes or until golden brown.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 32.1 g, Cholesterol 292.5 mg, Fat 36.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 14.1 g, Sodium 1128.7 mg, Sugar 7.2 g

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