Breakfast Strudel

"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."
 
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Ready In:
1hr
Ingredients:
12
Serves:
20
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ingredients

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directions

  • 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.

Questions & Replies

  1. can this recipe be made ahead?
     
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Reviews

  1. 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!
     
  2. 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!
     
  3. 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.
     
  4. I made this and rec'd rave reviews. Since we don't eat ham, I made it using bacos. However, i did have one problem and would appreciate any suggestions - the bottom of the pastry did not brown, so the last 15 minutes, I flipped it over to brown. I did this 2x and the same thing happened. But, no one knew of the problem and they all loved it.
     
  5. Every time I make this, I get rave reviews. The recipe is very versatile, as others have noted. We usually have fresh Dungeness crab on Christmas Eve, so on Christmas morning, I make this with leftover crab sauteed in the eggs, along with peppers, garlic, onions, and fresh thyme. Yummy and beautiful!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

I have lived in woodstock for over 20 years with my husband Steve (pictured) and my 3 children, Joe, Nick and Shawna. I run a High School Kitchen, and in the past worked as a chef.........school has better hours I love to garden, camp, sew and spend time with family I definatly have a passion for food and people......love to people watch! People that chew with their mouth open and make noise all the time
 
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