Easter Morning Breakfast!
When I sunk my teeth into this delicious egg dish I knew I had a new recipe to share with you! I am so glad we celebrate birthdays in my exercise group. Lorraine Thomas treated us to this tasty dish for her birthday and it was an immediate hit. She got the recipe from the All-Recipes magazine. Breakfast/brunch is my favorite meal to entertain so I am always looking for recipes that are different and of course delicious. This recipe fits the bill. You can substitute sausage or bacon for the ham and add broccoli or spinach if you prefer.
Scrambled Egg Brunch Bread:
2 8-ounce) cans refrigerated crescent 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 tsp salt
black pepper to taste
1/4 cup chopped red bell pepper
2 Tbsp chopped green onion
1 tsp butter
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees. Lightly grease a large baking sheet. Carefully unroll each tube of crescent dough onto prepared baking sheet without separating along perforations. Make sure the long sides of each dough rectangle are parallel with the short sides of sheet. Arrange rectangles side-by-side so long sides of dough are touching. Pinch together seam and perforations to seal, creating one big rectangle.
Sprinkle ham lengthwise down center third of rectangle, leaving a 1-inch border at both ends. (If the dough is getting a little soft by this point, chill in the fridge or freezer while you follow the next steps.) Whisk together cream cheese and milk in a bowl until smooth. Add egg yolk to cream cheese mixture (reserve egg white). Add whole eggs, salt and pepper to cream cheese mixture and whisk until well combined. Whisk in bell pepper and green onion.
Melt butter in a large non-stick skillet over medium heat. Pour egg mixture into skillet and cook, stirring until just set, about 5 minutes. Spoon eggs over ham, leaving a 1-inch border at both ends. Sprinkle with grated cheese. With short side of rectangle toward you, cut horizontal slits in long sides of dough, 1 inch apart, topping about 1/2 inch away from filling. Starting at a short end, fold alternating strips at an angle over filling. Pinch short ends of dough to braided strips to seal. Beat reserved egg white and brush over dough. Bake until golden 25-28 minutes.
Have a Happy Easter!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.