Go Back
Print
This Scrambled Egg Brunch Bread is so easy to make with crescent roll dough!

Brunch Bread with Scrambled Eggs

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

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Author Holly

Ingredients

  • 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

Instructions

  1. In a large bowl; whisk together eggs and cream cheese.

  2. Add around 1 1/2 tbsp. of butter to a nonstick skillet.  Melt on medium/high heat; add peppers and onions.

  3. Lightly stir until onions become translucent; lightly salt and pepper.

  4. Add egg mixture; lightly salt and pepper.  Continue scraping bottom of skillet until eggs become firm.

  5. Remove from heat.

  6. Preheat oven to 375 degrees.

  7. Lightly spray a cookie sheet with nonstick cooking spray.  Unroll crescent roll dough and arrange in the center with sides touching vertically.

  8. Seal the center of the dough together and any seems by lightly pressing down and together with your fingers.

  9. Add ham to the center 1/3 of the dough. Cut 1" horizontal slices down both edges of the dough.

  10. Top with the eggs; leaving around 1" of dough at the top of bottom.  Sprinkle with shredded cheese.

  11. 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.

  12. Add a sprinkle of garlic salt and parsley to 1 1/2 tbsp. of melted butter.  Lightly brush over the top of the bread.

  13. Bake for around 25 minutes, or until dough is lightly browned on top.