Breakfast Strudel

Ingredients

• 1 box puff pastry dough (1/2 pound)
• 2 tablespoons butter
• 1 cup hash brown potatoes
• 1 cup red or green bell peppers, seeded and diced
• ½ cup onion, diced
• 1 cup smoked ham, diced
• 11 eggs
• 2 tablespoons minced fresh chives
• 4 ounces cream cheese, softened
• 1 egg beaten with 1 tablespoon water, for brushing
• ½ cup shredded cheddar cheese

Directions

1. Preheat oven to 400 degrees. Thaw pastry according to package directions, about 30 minutes.
2. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes, onions, and bell peppers and saute until done, then add ham.
3. Whisk the 11 eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper to taste; stir in cream cheese and remove from heat.
4. Unfold the two pastry sheets and roll each lengthwise to 12 x 10 inches. Put on parchment paper on baking sheets. Trim the corners off the pastry and cut strips down both sides at a 45 degree angle.
5. Fill each with half the egg mixture and braid by folding the flaps at both ends, then braid the strips across the filling.
6. Brush with the beaten egg and water and sprinkle with the cheddar cheese.
7. Bake 20-30 minutes or until golden brown. Let cool 5 minutes before slicing. 306 calories for ¼ strudel.