Best Scrambled Bread Recipes

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SCRAMBLED EGG BREAD



Scrambled Egg Bread image

We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you've got scrambled egg bread. We first made this on a visit to Mount Shasta. -Shirley Mondeau, Rohnert Park, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 loaf (1 pound) unsliced French bread
2 tablespoons butter, softened, divided
FILLING:
2 tablespoons butter, divided
1 small onion, chopped
1 cup cubed fully cooked ham
1 large tomato, chopped
6 large eggs
1/8 teaspoon pepper
1-1/2 cups shredded cheddar cheese, divided

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.

Nutrition Facts :

SCRAMBLED EGG BRUNCH BREAD



Scrambled Egg Brunch Bread image

Found this in an All Recipe Magazine and so easy and good. As they say Egg McMuffin's got nothing on this recipe

Provided by Bonnie G 2

Categories     Breakfast

Time 40m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

2 (8 ounce) cans refrigerated crescent dinner rolls
4 ounces thinly sliced ham, chopped
4 ounces cream cheese, softened
1/2 cup milk
1 large egg, separated
7 large whole eggs
1/4 teaspoon salt
1/4 teaspoon black pepper (to taste)
2 tablespoons green onions, chopped
1 teaspoon butter
1/2 cup cheddar cheese, shredded

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.

Nutrition Facts : Calories 358.4, Fat 17.4, SaturatedFat 7.6, Cholesterol 248.2, Sodium 721, Carbohydrate 31.4, Fiber 2.2, Sugar 3.2, Protein 18

SCRAMBLED EGG BRUNCH BREAD



Scrambled Egg Brunch Bread image

This attractive is brimming with eggs, ham and cheese, making it a real meal in one. By using refrigerated crescent rolls, it's a snap to prepare. -Julie Deal, China Grove, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 11

2 tubes (8 ounces each) refrigerated crescent rolls
4 ounces thinly sliced deli ham, julienned
4 ounces cream cheese, softened
1/2 cup milk
8 eggs
1/4 teaspoon salt
Dash pepper
1/4 cup chopped sweet red pepper
2 tablespoons chopped green onion
1 teaspoon butter
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 386 calories, Fat 26g fat (11g saturated fat), Cholesterol 327mg cholesterol, Sodium 785mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein.

SCRAMBLED BREAD



Scrambled Bread image

Make and share this Scrambled Bread recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

1 teaspoon butter or 1 teaspoon margarine
1 slice whole wheat bread, broken into small pieces
2 eggs, beaten
2 slices bacon, cooked and coarsely crumbled

Steps:

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

SCRAMBLED EGG BRUNCH BREAD



Scrambled Egg Brunch Bread image

Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.

Provided by tiberlady

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 6

Number Of Ingredients 12

2 (8 ounce) cans refrigerated crescent rolls
4 ounces thinly sliced deli ham, chopped
4 ounces cream cheese, softened
½ cup milk
1 egg, separated
7 eggs
¼ teaspoon salt
ground black pepper to taste
¼ cup chopped red bell pepper
2 tablespoons chopped green onion
1 teaspoon butter
½ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 557.6 calories, Carbohydrate 32.1 g, Cholesterol 292.5 mg, Fat 36.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 14.1 g, Sodium 1144.8 mg, Sugar 7.2 g

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