Scrambled Egg Brunch Bread Recipe

Name: Scrambled Egg Brunch Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 ounce) cans refrigerated crescent dinner rolls; 4 ounces thinly sliced ham, chopped; 4 ounces cream cheese, softened; 1/2 cup milk; 1 large egg, separated; 7 large whole eggs; 1/4 teaspoon salt; 1/4 teaspoon black pepper (to taste); 2 tablespoons green onions, chopped; 1 teaspoon butter; 1/2 cup cheddar cheese, shredded

Servings: persons

2 (8 ounce) cans refrigerated crescent dinner rolls
4 ounces thinly sliced ham, chopped
4 ounces cream cheese, softened
1/2 cup milk
1 large egg, separated
7 large whole eggs
1/4 teaspoon salt
1/4 teaspoon black pepper (to taste)
2 tablespoons green onions, chopped
1 teaspoon butter
1/2 cup cheddar cheese, shredded

1
Preheat oven to 375.
2
Lightly grease large baking sheet.
3
Carefully unroll each tube of crescent dough onto prepared baking sheet, without separating along perforations.
4
Make sure long sides of each dough retangle are paralllel with short sides of sheet.
5
Arrange recangles side by side so long sides of dough are touching.
6
Pinch together seam and perforations to seal, creating 1 big rectangle.
7
Sprinkle ham lengthwise down center third of rectangle, leaving 1 inch border at both ends.
8
If dough is getting soft by this point chill in fridge or freezer while following net steps.
9
Whisk together cream cheese and milk in bowl until smooth.
10
Add egg yolk to cream cheese mixture (reserve egg white).
11
Add whole eggs, sald and black pepper to cream cheese mixture and whisk until well combined.
12
Whisk in bell pepper and green onion.
13
Melt butter in large nonstick skillet over medium heat.
14
Pour egg mixture into skillet and cook, stirring until just set, about 5 minutes.
15
Spoon egg over ham, leaving a 1 inch border at both ends.
16
Sprinkle with cheese.
17
With a short side of rectangle toward you, cut horizontal slits in long sides of dough, 1 inch away from filling.
18
Starting at a short end, fold in alternating strips at an angle over filling.
19
Pinch short ends of dough to braided strip to seal.
20
Beat reserved egg white and brush over dough.
21
Bake until golden about 25 to 28 minutes.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (8 ounce) cans refrigerated crescent dinner rolls, 4 ounces thinly sliced ham, chopped, 4 ounces cream cheese, softened, 1/2 cup milk, and more.

Yes, Scrambled Egg Brunch Bread falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Scrambled Egg Brunch Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions