Scrambled Egg Brunch Bread Recipes

Steps:

• Prepare campfire or grill for medium heat. Cut bread crosswise in half; cut each piece lengthwise in half. Hollow out two pieces, leaving 1/2-in. shells. Cut removed bread into cubes; reserve 1-1/2 cups (save remaining cubes for another use). Spread 1 tablespoon softened butter over bread shells. Spread remaining softened butter over remaining bread halves. Set aside., In a small Dutch oven, heat 1 tablespoon butter over campfire. Add onion; cook and stir 3-4 minutes or until tender. Stir in ham and tomato; remove from pan., In a small bowl, whisk eggs and pepper. In same pan, heat remaining butter. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in ham mixture, 1 cup cheese and reserved bread cubes. Spoon filling into bread shells; sprinkle with remaining cheese. Transfer to a 13x9-in. disposable foil pan; cover with foil., Place pan over campfire. Cook 8-10 minutes or until heated through and cheese is melted. Cook reserved bread halves, buttered side down, 1-2 minutes or until toasted. Cut each piece of egg bread and toast in half.

Steps:

• In a large skillet, saute the onion, green pepper and mushrooms in butter until crisp-tender. , Meanwhile, in a large bowl, whisk the eggs, cream, salt and pepper. Add egg mixture to vegetables in skillet; cook and stir over medium heat until eggs are almost set. Sprinkle with cheese and chives. Cover and cook until eggs are completely set.

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:

• Unroll each tube of crescent dough (DO NOT SEPARATE RECTANGLES). Place side by side on a baking sheet with the long sides touching; seal the perforations to make one larger rectangle.
• Arrange ham lengthwise down the center of dough.
• In a mixing bowl, beat together cream cheese and milk. Separate one egg and set egg white aside. Add the egg yolk, remaining 7 eggs, salt and pepper to cream cheese mixture. Add red pepper and green onion.
• In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until egg mixture is set. Remove from the heat; spoon scrambled egg mixture over ham; sprinkle with cheese.
• On each side of the scrambled eggs and ham, cut 1 inch wide strips down the length of the dough coming to within a 1/2 inch of the ham/egg mixture but no closer. Starting at one end, fold one strip across ham/egg mixture. Take the strip across from the first strip you folded over and lay at an angle across the first strip. Keep repeating to the other end until ham/egg mixture is enclosed with dough. You are basically braiding the dough like you would with long hair. One strip over the other at an angle. Pinch each end together to seal and tuck underneath.
• Beat reserved egg white and brush over dough. Bake at 375°F for 25 to 28 minutes or until golden brown.