Scrambled Egg Bread Recipes

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.

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.

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

Steps:

• Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
• Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
• Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.

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.

Steps:

• Melt butter in frying pan.
• Add the bread and saute until golden brown.
• Add remaining ingredients and scramble until fluffy.