Sunday Brunch: Vegetarian Scrambled Egg Brunch Bread Recipe

Day 72.

It’s Sunday! Time for brunch, yay! As promised, this recipe features the Vegan Ham Loaf Recipe. Mmm…I really like this recipe. So, so simple and comprised of whole foods. I dig it. Season it however you like to make it “hammy” as described or whatever flavor you like. I think the white beans will take on just about whatever flavor you put in them.

Scrambled Egg Brunch Bread
Adapted from Scrambled Egg Brunch Bread.
2 (8 ounce) cans refrigerated crescent rolls (or you can use homemade crescents)
4-6 thin slices of Vegan Ham Loaf, julienned (or just slap em on there)
4 oz. cream cheese, softened
1/2 C milk
8 large eggs
1/2 tsp. House seasoning (4 p kosher salt, 2 p garlic powder, 2 p black pepper)
2 Tbsp. chopped green onion or chives (chives were up in my garden, so I used those)
1 tsp. butter
1/2 C shredded cheese

Preheat oven to 375 degrees. 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 of rectangle.

In a mixing bowl, beat cream cheese and milk. Separate one egg; set egg white aside (I um, forgot this part, so I mixed it in and just sprayed the top of the bread with cooking spray and added some kosher salt on top).  Add the egg yolk, remaining eggs, salt and pepper to cream cheese mixture and mix well.  Add green onions or chives.  In a large skillet, melt butter; add egg mixture.  Cook and stir over medium heat until just set.  Remove from heat and spoon scrambled eggs over “ham”.

Sprinkle with cheese.

On each long side of dough, cut 1 inch wide strips to the center to within ½ inch 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 and brush over dough.  Bake for 25-28 minutes or until golden brown.

The Results
Oh, wow. Seriously, it’s OK with everyone that I just post this every Sunday for Sunday Brunch, right? This is so stinking fantastic I could eat it every day for breakfast. Mmm…the “ham” and eggs and the flaky crescents. So incredibly good. The ham doesn’t taste all that hammy once it’s muted by the other ingredients, so if you want to, ahem, “ham” it up a bit more, you could.

What are you having for Sunday Brunch, Breakfast or Lunch?

Veggie Converter 365

This post is shared at·Sundays at One Food Club, Just Something I Whipped UpMy Meatless Mondays, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.
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  1. Pam says

    I make one of these with Sausage and we love it! I'm going to add an older recipe post of mine that we're having this morning, which happens to also be meat free : )PS – Thanks for sharing my Thai Beef on your Saturday Stumbles – you'll have to let me know how yours worked out! Pam @ From Apples To Zucchini

  2. Kristi says

    Pam ~ Thanks so much for sharing, this looks fantastic! I'll certainly let you know how the Thai Beef turns out. I think it'll be super yummy!