Scrambled Egg Brunch Bread
Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.
refrigerated crescent rolls
2
(8 ounce) cans
thinly sliced deli ham, chopped
4
ounces
cream cheese, softened
4
ounces
milk
½
cup
egg, separated
1
eggs
7
salt
¼
teaspoon
ground black pepper to taste
chopped red bell pepper
¼
cup
chopped green onion
2
tablespoons
butter
1
teaspoon
shredded Cheddar cheese
½
cup
 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.
