From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Breakfast Stuffed Bread
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Instructions
1
|
Preheat oven to 375 degrees.
2
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Separate one egg; set egg white aside.
3
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In a mixing bowl, beat cream cheese and milk.
4
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Add the egg yolk, remaining eggs, All Purpose Blend to cream cheese mixture and mix well; add green onions.
5
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In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until just set. Remove from heat.
6
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Unroll each tube of crescent dough (do not separate rectangles).
7
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Place side by side on a greased baking sheet with long sides touching; seal seams and perforations.
8
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Arrange ham lengthwise down center of rectangle.
9
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Top with egg mixture and cheese.
10
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On each long side of dough, cut 1 inch wide strips to the center to within ½ inch of filling.
11
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Starting at one end, fold alternating strips at an angle across the filling.
12
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Pinch ends to seal and tuck under.
13
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Beat reserved egg white and brush over dough.
14
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Bake for 25-28 minutes or until golden brown.
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Recipe Facts
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Nutrition 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.
Glycemic Analysis
Glycemic Index
Glycemic Load
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