Scrambled Egg Brunch Bread Food

SCRAMBLED EGG BRUNCH BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• 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.
• 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.
• 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.
• 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.
• Bake in preheated oven until golden, 25 to 28 minutes.

SCRAMBLED EGG BRUNCH BREAD

Steps:

• Unroll 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 third of rectangle., In a large bowl, beat cream cheese and milk until smooth. Separate one egg; set egg white aside. Beat in the egg yolk, salt, pepper and remaining eggs to cream cheese mixture. Stir in 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-in.-wide strips to the center to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across the filling. Pinch ends to seal and tuck under. , Beat reserved egg white; brush over dough. Bake at 375° for 25-28 minutes or until golden brown.

SCRAMBLED EGG BREAD

Steps:

• Prepare campfire or grill for medium heat. Cut bread crosswise in half; cut each piece lengthwise in half. Hollow out two pieces, leaving 1/2-in. shells. Cut removed bread into cubes; reserve 1-1/2 cups (save remaining cubes for another use). Spread 1 tablespoon softened butter over bread shells. Spread remaining softened butter over remaining bread halves. Set aside., In a small Dutch oven, heat 1 tablespoon butter over campfire. Add onion; cook and stir 3-4 minutes or until tender. Stir in ham and tomato; remove from pan., In a small bowl, whisk eggs and pepper. In same pan, heat remaining butter. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in ham mixture, 1 cup cheese and reserved bread cubes. Spoon filling into bread shells; sprinkle with remaining cheese. Transfer to a 13x9-in. disposable foil pan; cover with foil., Place pan over campfire. Cook 8-10 minutes or until heated through and cheese is melted. Cook reserved bread halves, buttered side down, 1-2 minutes or until toasted. Cut each piece of egg bread and toast in half.

SCRAMBLED EGG BRUNCH BREAD

Steps:

• Preheat oven to 375.
• Lightly grease large baking sheet.
• Carefully unroll each tube of crescent dough onto prepared baking sheet, without separating along perforations.
• Make sure long sides of each dough retangle are paralllel with short sides of sheet.
• Arrange recangles side by side so long sides of dough are touching.
• Pinch together seam and perforations to seal, creating 1 big rectangle.
• Sprinkle ham lengthwise down center third of rectangle, leaving 1 inch border at both ends.
• If dough is getting soft by this point chill in fridge or freezer while following net steps.
• Whisk together cream cheese and milk in bowl until smooth.
• Add egg yolk to cream cheese mixture (reserve egg white).
• Add whole eggs, sald and black pepper to cream cheese mixture and whisk until well combined.
• Whisk in bell pepper and green onion.
• Melt butter in large nonstick skillet over medium heat.
• Pour egg mixture into skillet and cook, stirring until just set, about 5 minutes.
• Spoon egg over ham, leaving a 1 inch border at both ends.
• Sprinkle with cheese.
• With a short side of rectangle toward you, cut horizontal slits in long sides of dough, 1 inch away from filling.
• Starting at a short end, fold in alternating strips at an angle over filling.
• Pinch short ends of dough to braided strip to seal.
• Beat reserved egg white and brush over dough.
• Bake until golden about 25 to 28 minutes.

BRUNCH BREAD WITH SCRAMBLED EGGS

Steps:

• 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.

SCRAMBLED EGG SANDWICH TO GO

Steps:

• Beat egg in small microwaveable bowl.
• Microwave on HIGH 30 sec. or until set.
• Fill toast slices with egg and 2% Milk Singles.

SCRAMBLED EGG BRUNCH BREAD

Steps:

• Unroll each tube of crescent dough (DO NOT SEPARATE RECTANGLES). Place side by side on a baking sheet with the long sides touching; seal the perforations to make one larger rectangle.
• Arrange ham lengthwise down the center of dough.
• In a mixing bowl, beat together cream cheese and milk. Separate one egg and set egg white aside. Add the egg yolk, remaining 7 eggs, salt and pepper to cream cheese mixture. Add red pepper and green onion.
• In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until egg mixture is set. Remove from the heat; spoon scrambled egg mixture over ham; sprinkle with cheese.
• On each side of the scrambled eggs and ham, cut 1 inch wide strips down the length of the dough coming to within a 1/2 inch of the ham/egg mixture but no closer. Starting at one end, fold one strip across ham/egg mixture. Take the strip across from the first strip you folded over and lay at an angle across the first strip. Keep repeating to the other end until ham/egg mixture is enclosed with dough. You are basically braiding the dough like you would with long hair. One strip over the other at an angle. Pinch each end together to seal and tuck underneath.
• Beat reserved egg white and brush over dough. Bake at 375°F for 25 to 28 minutes or until golden brown.