Breakfast Strudel

By kimvess

Ingredients

• 2 sheets store-bought puff pastry dough (one 1.1 lb. box)
• 2 Tbsp. unsalted butter
• 1 cup frozen cubed hash-brown potatoes
• 1 cup seeded, diced red or green bell peppers
• 1 ⁄2 cup diced onion
• 1 cup diced, smoked ham
• 12 eggs, divided
• 2 Tbsp. minced fresh chives
• 4 oz. cream cheese, softened
• 2 Tbsp. orange juice
• 1 Tbsp. water
• 2 Tbsp. shredded Parmesan cheese

Details

Servings 2
Cooking time 45mins
Adapted from cuisinerecipes.com

Preparation

Step 1

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

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

Whisk together 11 eggs and chives. Add them to the skillet; scramble just until set. Season eggs with salt and pepper to taste. Stir cream cheese and juice into scrambled eggs off heat until blended. Refrigerate mixture while working with pastry.

Unfold a pastry sheet on a work surface that’s been lightly dusted with flour. Roll pastry lengthwise into 10x12-inch rectangle. Transfer pastry to a piece of parchment cut to fit a baking sheet. Trim pastry, fill with half the egg mixture, and braid as illustrated in Steps to Success. Repeat with remaining pastry and egg filling. Lift parchment and strudels onto baking sheets.

Combine remaining egg and water; brush to coat top of strudels.

Sprinkle strudels with cheese; bake until golden, 20–30 minutes. Let strudels cool 5 minutes before slicing.

Nutrition Information
Per serving (1/4 strudel): 486 cal; 32g total fat (11g sat); 284mg chol; 470mg sodium; 27g carb; 2g fiber; 20g protein (5g sugars)