Recipe by tiberlady
"Perfect for brunch, this beautiful bread is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare."
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2 (8 ounce) cans
refrigerated crescent rolls
thinly sliced deli ham, chopped
cream cheese, softened
ground black pepper to taste
chopped red bell pepper
chopped green onion
shredded Cheddar cheese
I made this for a brunch for 8 ladies and they adored it. It was beautiful and delicious.
p.s. I could have sworn that I read reviews on the recipe before making it, but they all seem to have disappeared! There were even pictures of the finished result and they are gone too...and no, I'm not talking about the very similar "Ham Breakfast Braid" - the pictures there aren't even close to the ones I saw. I printed the recipe, and it is attributed to someone else. Whatever, the end result is FABULOUS and I highly recommend.
What a great recipe idea! Saw this and had to modify it to my taste. First, didnt want to make a big one so only used one can of crescent roll dough, then did the ham layer, a couple scrambled eggs (with cheese mixed in) layer and a layer of thawed frozen spinach. Sprinkled some blue cheese along the top and closed it up as directed. Brushed with butter and baked. Wow! What a great breakfast treat, Hubby and I ate all but two slices. I am thinking of several options for the filling that I will try (diced tomatos, olives, mushrooms)-the possibilities are endless. I also am thinking maybe some cream cheese filling with blueberries mixed in to make it into a type of danish. Thanks for posting this great recipe.
Great recipe. I tweak it a it to fit my family's taste. No pepers or cream cheese and it still comes out great. You can use this and add what ever you want to fill it with and it still comes out great.
Long ago introduced to this delicious breakfast served at one of our favorite waterway cafes on its Sunday brunch menu. In spite of halving this recipe since making for two, used about 1/3 cup of peppers (blend of red bell, sweet, and jalapeno peppers). Very versatile dish where other popular breakfast meats can be subbed for the ham (we sometimes use a spicy sausage), and other veggies can be added. The reason for cutting the dough into strips is to eliminate overlapping dough since any underlying layer(s) will have a more doughy texture than the golden brown top layer. Knowing that, you can fold or cut the dough in any number of ways and still get excellent results. We serve this with a homemade finishing sauce. Served alongside some fruit, this makes for an elegant brunch. We would give this more than 5*, if possible. Thank you tiberlady for sharing this fantastic recipe.
Not bad. Incredibly easy; I've done breads like this before. If you're hesitating because you think it's complicated and hard, don't. It really isn't. You can do an uneven number of slices so they don't match and it will still come out gorgeous. Since I've made very similar recipes before, I didn't worry too much about adjusting the ingredients because I didn't have everything called for. I brushed pesto on the bread first, then used a Laughing Cow cheese (2 wedges) as the cream cheese layer, used vegetarian sausage, and scrambled three eggs, put on top, then closed the loaf and baked. Tasted good, looked pretty, and was mostly eaten at a work breakfast. Thanks for the recipe!
This was an immediate hit! Requested at family gatherings for brunch, especially Christmas morning. I made the day before and baked the next morning.
This turned out great! I used the two crescent rolls to make two variations, one with sausage and cheddar and one with spinach, mushrooms and onions with goat cheese. Both came out excellent! I don't think I did a good job with the criss crossing and it still turned out looking professionally made. Thanks for this awesome recipe!
My partner and I needed something for a group of friends stopping by. Searched things we had on hand, and was surprised to find this. First glance, we thought it would be heavy like a Calzone. Boy were we all surprised. Since it was more brunch time than breakfast; next time will have crab-meat or salad shrimp in the scramble. Thank you for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Scrambled Egg Brunch Bread
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 332
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