Scrambled Bread Recipes

SCRAMBLED EGG BREAD

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.

SCRAMBLED BREAD

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

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.