Breakfast Strudel
Scrambled eggs, ham, hash browns and cream cheese braided inside puff pastry and baked until golden; makes two.
Before you start: Step 6 calls for cheese on top that isn't in the ingredient list, and the egg wash needs an egg beyond the 11 that go into the filling.
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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
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, onions, and bell peppers and saute until done, then add ham.
- Whisk 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.
- Unfold the pastry sheet and roll 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.
- Fill with half the egg mixture and braid by folding the flaps at both ends, then braid the strips across the filling.
- Brush with egg and water and sprinkle with cheese.
- Bake 20-30 minutes or until golden brown. Let cool 5 minutes before slicing. 306 calories for ¼ strudel.
Notes
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