Scrambled Egg 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:

• 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:

• 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.

Steps:

• Heat oven to 350°F.
• Whisk eggs and milk until blended. Stir in onions. Pour into skillet sprayed with cooking spray. Cook on medium heat 5 min. or until egg mixture is set but top is still moist, stirring frequently. Remove from heat.
• Unroll pizza crust on baking sheet; press into 14x10-inch rectangle. Sprinkle bacon down center of dough; top with eggs and cheese. Fold both long sides of dough over filling, overlapping edges slightly in center. Pinch seams and ends together to seal; turn, seam-side down.
• Bake 12 to 15 min. or until lightly browned. Let stand 5 min. before slicing to serve.

Steps:

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

Steps:

• Slice the 2 slices bacon in half and cook to a crisp.
• Drain on paper towel, and pour drippings out of pan.
• Whip egg with water, add salt and pepper and scramble eggs in same pan in which the bacon was cooked.
• Remove egg to cool.
• After bread has toasted, spread with mayo and layer on eggs and bacon.
• Slice and serve with favorite breakfast beverage.

Steps:

• Beat the eggs with the water and salt and pepper to taste.
• Place bread in toaster.
• Sramble eggs and set aside.
• Spread maple syrup on both slices of bread.
• Place eggs on 1 slice of bread and top with the other.
• Serving Suggestions: Orange juice, hash browns, bacon, sausage, coffee.

Steps:

• Beat the eggs and milk together with a pinch of salt. Pour into a non-stick pan over a low heat. Leave untouched for 30 seconds, then lift the pan a little and swirl the eggs around. Cook for 2 mins more, then fold through the kimchi, breaking up the eggs to scramble them.
• Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.

Steps:

• Beat egg in small microwaveable bowl.
• Microwave on HIGH 30 sec. or until set.
• Fill toast slices with egg and 2% Milk Singles.

Steps:

• In a small bowl, whisk together egg and 1 teaspoon cold water; season with salt and pepper. Using the rim of a small glass, cut a hole in bread; discard cutout.
• In a large nonstick skillet, heat butter over medium until foaming. Place bread in skillet; carefully pour egg mixture into hole (if egg leaks out of the bread, use a spatula to push it back). Sprinkle egg with cheese.
• Cook until egg begins to set, 3 to 4 minutes; gently flip bread and egg. Continue cooking until egg is set, 1 to 2 minutes.

Steps:

• Scramble 2 large eggs at medium heat.
• Spread 1 teaspoon butter on 2 white bread slices.
• Place cooked eggs inside 2 white bread slices.
• Place bread on medium heat for 1 minute each side.
• Turn off heat and enjoy!

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.