Scrambled Egg Brunch Bread

Ingredients

• 2 cans refrigerated crescent rolls , 8 ounce
• 4 ounces thinly sliced deli ham , chopped
• 4 ounces cream cheese , softened
• 0.5 cups milk
• 1 egg , separated
• 7 eggs
• 0.25 teaspoons salt
• ground black pepper to taste
• 0.25 cups chopped red bell pepper
• 2 tablespoons chopped green onion
• 1 teaspoon butter
• 0.5 cups shredded Cheddar cheese

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Bake in preheated oven until golden, 25 to 28 minutes.