Breakfast Strudel

By Judycakes

Ingredients

• 1 box puff pastry dough (1.1 lb)
• 2 T unsalted butter
• 1 c frozen cubed has browns
• 1 c red or green bell peppers, seeded, diced
• 1/2 c onion, diced
• 1 c smoked ham, diced
• 11 eggs
• 2 T minced fresh chives
• 4 oz cream cheese, softened
• 2 T orange juice
• 1 egg
• 1 T water
• 2 T Parmesan cheese, shredded

Details

Servings 2
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 400°. Thaw pastry according to package directions, about 30 mn.

Melt butter in a large nonstick skillet over medium-high heat Add potatoes and saute 5 minutes. Stir in bell pepper and onion; saute 3 minutes, then add ham.

Whisk eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper to taste; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while working with the pastry.

Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12 x 10", then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry, fill with half the egg mixture, and braid as shown below. Repeat with remaining pastry and egg filling. Lift parchment and strudels on baking sheets.

Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 mn, or until golden. Let cool 5 minutes before slicing.