Shelly's Recipe

SCRAMBLED EGG BREAD

Category: Breakfast and Brunch

2 tubes refrigerated crescent rolls
4 oz thinly sliced ham, julienned
4 oz cream cheese, softened
1/2 cup milk
8 eggs
1/4 tsp salt
Dash pepper
1/4 cup sweet red pepper
2 tbsp chopped green onion
1 tsp butter
1/2 cup shredded cheddar cheese

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 mixing bowl, beat cream cheese and milk. Separate one egg; set egg white aside. Add the egg yolk, remaining eggs, salt and pepper to cream cheese mixture; mix well. Add red pepper and onion.

In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until set. Remove from heat. Spoon scrambled eggs over ham. Sprinkle with cheese.

On each long side of dough, cut 1 inch wide strips to the center to within 1/2 inch of filling. Starting at one end, fold alternating strips at an angle across 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.

Makes 6 servings.