Scrambled Egg Brunch Bread

Scrambled Egg Brunch Bread

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tiberlady 0

"Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare."
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55 m servings 558 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 293 mg
  • 98%
  • Sodium:
  • 1145 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in preheated oven until golden, 25 to 28 minutes.



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 di...

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 e...

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...

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 o...

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 s...

This was an immediate hit! Requested at family gatherings for brunch, especially Christmas morning. I made the day before and baked the next morning.

Recipe Group Selection: 28, March 2015 ~ This was my first attempt at making something that was braided. It turned out great and the taste was delicious. I made using 3/4 c. egg whites and 2 ...

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 ...

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. ...

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