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.
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.
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.
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?