Breakfast Strudel

Breakfast Strudel
Breakfast Strudel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

strudels

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    box puff pastry dough

  • 2

    tablespoons unsalted butter

  • 1

    cup frozen cubed hash brown potatoes

  • 1

    cup red or green bell peppers, seeded, diced

  • 1/2

    cup onion

  • 1

    cup smoked ham, diced

  • 11

    eggs

  • 2

    tablespoons minced fresh chives

  • 4

    oz cream cheese, softened

  • 2

    tablespoons orange juice

  • 1

    egg

  • 1

    tablespoon water

  • 2

    tablespoons Parmesan cheese, shredded

Directions

Preheat oven to 400 degrees. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and sauté 5 minutes. Stir in bell pepper and onion; sauté 3 minutes, then add ham. Whisk eggs and chives together. Add them to the pan and scramble until just set. Season with salt and pepper to taste; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while work 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 paper cut to fit a baking sheet. Trim pastry; fill with half the egg mixture, and braid. Repeat with remaining pastry and egg filling. Lift parchment and strudels onto baking sheets. Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes or until golden. Let cool for 5 minutes.

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