Egg and Sausage Strudel

By HeatherS

Ingredients

• One 12-ounce package Johnsonville Original Breakfast Sausage Links
• 2 sheets frozen puff pastry, thawed
• 2 teaspoons unsalted butter
• 1 1/2 cups (8 ounces) sliced fresh mushrooms
• 1 medium yellow onion, sliced
• 2 garlic cloves, minced
• Salt
• Freshly ground black pepper
• 12 large eggs
• 3 tablespoons cottage cheese
• 6 ounces sharp Cheddar cheese, shredded

Details

Servings 8

Preparation

Step 1

Preheat the oven to 400°F.

Prepare the links according to the package instructions. Slice them into l/4-inch coins.

On a lightly floured surface, roll out the pastry sheets until they are 12 by 16 inches each. Place one sheet onto a nonstick baking sheet, and set the other pastry sheet aside.

In a medium nonstick pan, melt 1 teaspoon of the butter. Add the mushrooms and onion, and saute until lightly golden, about 2 minutes. Add the garlic, and season with salt and pepper. Add the cooked sausage, and heat through.


Break the eggs into a medium bowl, add the cottage cheese, and lightly whisk together. Season with salt and pepper.

Melt the remaining butter in a large saute pan over low heat and scramble the egg-cottage cheese mixture to your desired doneness. Sprinkle over the pastry sheet that was placed on the baking sheet. Top with the sliced links, mushrooms, onion, and Cheddar cheese. Cover with the remaining pastry sheet. Brush the edges of each sheet with water, and crimp together to seal.

With a sharp knife, pierce the strudel to create steam vents. Bake for 20 to 25 minutes, or until golden brown. Allow to cool slightly before slicing.