Prep 30 mins
Cook 30 mins
This a great brunch item. I have made this twice and it is a hit! Make a day ahead and you are all ready for the next morning.
- 2 sheet puff pastry
- 29.58 ml butter
- 236.59 ml frozen cubed hash brown potatoes
- 236.59 ml green pepper
- 118.29 ml onion
- 236.59 ml ham
- 11 eggs
- 113.39 g cream cheese
- 29.58 ml orange juice
- 1 egg
- 14.79 ml water
- 29.58 ml parmesan cheese
- Preheat oven to 400°F.
- 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 (can be red or green) and onion; sauté 3 minutes then add cubed ham.
- Add eggs cream cheese and orange juice in blender blend at medium till mixed well.
- Add eggs to the pan and scramble till set.
- Season with salt and pepper to taste.
- Refrigerate eggs while working with puff pastry.
- Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps.
- Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle.
- Fold up the flaps at both ends, then braid the strips across the 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 5 minutes before slicing.
- The ingredients in this can be altered in anyway -- I have used Italian sausage instead of ham and mozzarella cheese. You could do all kinds of different combinations.
For those looking for the Breakfast Strudel, Cuisine at Home, Issue #48, this recipe is it, except don't forget to add the 2T. diced fresh chives. Instead of using a blender, just whisk the eggs and chives together, cook just until set, THEN off heat add cream cheese and juice! Makes a big difference! Wonderful recipe!
I made this for breakfast when I had guests in for the weekend. I LOVED that I was able to completely prepare this the night before and then just bake it off in the morning. It was FABULOUS. Don't be afraid of working with and braiding the puff pastry. It's really pretty simple. You can use a silpat, if you have one, instead of the parchment paper. I served this with bacon (cooked at the same temp. and time!), strawberries, watermelon and fresh orange juice. Success!
This is one of my favorite breakfast recipes. You should give credit to where it was originally published, Cuisine at Home magazine, Iss.48, December 2004.