This Scrambled Egg Brunch Bread is so easy to throw together with crescent roll dough. It gets filled with layers of ham, scrambled eggs and cheese for a hearty breakfast treat that is perfect for entertaining.
My obsession with crescent rolls is evident with all the recipes I’ve been concocting lately. I just cant get enough of that crispy, flaky outer layer that can be used for the basis of so many different savory or sweet creations. I love using the dough for breakfast pastries and now, for this scrumptious brunch bread that I will be making again for Easter brunch.
Your guests will think you spent all day in the kitchen with this flaky delight. It is easily, created by sealing together 2 packs of crescent rolls. Layer them together vertically in the middle of a cookie sheet, cut 1″ horizontal slits along both ends and add your ham, egg and cheese layers. Make a vegetarian version by skipping the ham and adding a bit of your favorite veggies to your scrambled eggs.
In breaking news, my picky kiddos actually enjoyed this Scrambled Egg Brunch Bread. That is pretty miraculous, since they take after me with their preference for all things sweet. I usually eat plain oatmeal with fruit throughout the week in preparation for sweet, carby goodness on the weekends.
MORE BRUNCH GOODNESS
This Brunch Bread with Scrambled Eggs is easily made with crescent rolls and layers of ham, egg and cheese.
- 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
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.