Scrambled Egg Brunch Bread

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.