- 12 large eggs, divided
- 1/2 cup mayo
- 1 pound bacon, chopped
- 1 (6 oz) pkg. fresh baby spinach
- 3 cloves garlic, minced
- 1 cup shredded Swiss cheese
- 1 cup seed and chopped tomato
- 1/4 tsp. salt
- 1 (17.3 oz) pkg. frozen puff pastry sheets, thawed
In a large bowl, whisk together 11 eggs and mayo until smooth. Set aside.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 1 tablespoon bacon drippings in skillet; heat over medium heat. Add spinach and garlic; cook for 1 to 2 mins, stirring occasionally, or until spinach is wilted. Add egg mixture, and cook until eggs are set, but not dry, stirring occasionally. Remove from heat, and stir in cheese, tomato, salt, and reserved bacon. Spoon mixture into a medium bowl; cover and chill for 30 mins.
Preheat oven to 400. Line a large baking sheet with parchment paper.
On a lightly floured surface, roll 1 sheet of puff pastry into a 12x10 inch rectangle, trimming edges as necessary. Spoon half of egg mixture down center of pastry, leaving a 3-inch margin on sides and a 1-inch margin on top and bottom. Cut pastry on side margins into 1-inch strips. Crisscross strips over filling. Carefully transfer strudel to one side of prepared baking sheet. Repeat procedure with remaining pastry and egg mixture.
In a small bowl, whisk remaining egg until smooth. Brush egg evenly over strudels. Bake for 30 mins. or until pastry is golden brown. Cut into slices to serve.