Scrambled Egg Brunch Bread

I have been cooking since we moved to Nebraska. Every night. No kidding. This is HUGE for me...and I have one book to thank: The Taste of Home Cookbook. It's incredible. Every recipe has pictures. Every recipe is filled with ingredients that when I read them I think, "I know what that is. And I know where that is at supertarget!" This cookbook has filled me with confidence.

So I made this recipe last night and when it came out of the oven it was so pretty I had to get my camera. And then when we ate it, it was so amazingly delicious, I had to post the recipe for all to enjoy.

2 tubes (8 oz each) refrigerated crescent rolls
4 oz. sliced ham
4 oz. cream cheese softened
1/2 c milk
8 eggs
1/4 t. salt
dash of pepper
1/4 c chopped orange pepper (or your favorite color pepper)
2 T. chopped green onion
1 t. butter
1/2 c shredded cheddar cheese

1. Unroll each tube of 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.

2. In a large bowl, beat cram cheese and milk until smooth. Separate one egg, set egg white aside. Add the egg yolk, salt, pepper and remaining eggs to cream cheese mixture; mix well. Stir in red pepper and onions.

3. 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.

4. On each long isde of dough, cut 1 inch wide strips to the center to within 1/2 inch of filling. Start at one end, fold alternating strips at an angle across the filling. Pinch ends to seal and tuck under.

5. Beat reserved egg white, brush over dough. Bake at 375 for 25-28 minutes or until golden brown. Yeild: 6 servings.