given for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.
The ingredient of Scrambled Egg Brunch Bread
- 2 (8 ounce) cans refrigerated crescent rolls
- 4 ounces thinly sliced deli ham, chopped
- 4 ounces cream cheese, softened
- u00bd cup milk
- 1 egg, at odds
- 7 eggs
- u00bc teaspoon salt
- ground black pepper to taste
- u00bc cup chopped red danger signal pepper
- 2 tablespoons chopped green onion
- 1 teaspoon butter
- u00bd cup shredded Cheddar cheese
The instruction how to make Scrambled Egg Brunch Bread
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Unroll each tube of crescent dough, but reach complete not separate rectangles. Place side-by-side all but prepared baking sheet considering long sides touching; press and seal seams and perforations. Arrange ham lengthwise alongside center third of rectangle.
- prominence cream cheese and milk in a bowl. Separate one egg, placing egg white aside. demonstrate egg yolk, enduring surviving 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 join up into skillet and cook until just set, virtually 5 minutes. cut off surgically remove from heat and spoon eggs greater than ham; sprinkle like Cheddar cheese.
- Cut 1-inch-wide strips towards the center to within 1/2-inch of filling in this area each long side of dough. Starting at one end, fold alternative strips at an angle across filling; pinch ends to seal and tuck under. stress inflection reserved egg white and brush over dough.
- Bake in preheated oven until golden, 25 to 28 minutes.
Nutritions of Scrambled Egg Brunch Bread
calories: 557.6 caloriescarbohydrateContent: 32.1 g
cholesterolContent: 292.5 mg
fatContent: 36.9 g
fiberContent: 0.2 g
proteinContent: 21.7 g
saturatedFatContent: 14.1 g
servingSize:
sodiumContent: 1144.8 mg
sugarContent: 7.2 g
transFatContent:
unsaturatedFatContent:
