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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

SCRAMBLED EGG BRUNCH BREAD Recipe

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This recipe for SCRAMBLED EGG BRUNCH BREAD is from CUP OF LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tubes (8 oz each) refrigerated crescent rolls
4 oz deli ham, thinly sliced, julienned
4 oz cream cheese, softened
1/2 milk
8 eggs
1/4 tsp[ saltt
dash pepper
1/4 sweet red pepper, chopped
2 tbsp green onion, chopped
1 tsp butter
1/2 cheddar cheese, shredded
Directions:
Directions:
Roll 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 of dough. In a mixing bowl, beat cream cheese and milk. Separate one egg; set egg white aside. Add the egg yolk and 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 the center to within 1/2 inch of filling. Start 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 375º for 25 to 28 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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