Breakfast Strudel

A beautiful and delicious breakfast presentation!

Contributed by Mary Sares—Englewood, Colorado

	x2	x4
4 frozen puff pastry sheets*	8	16
11 eggs	22	44
2 T. fresh chives or green onions, chopped	¼c	½c
2 T. unsalted butter	¼c	½c
1 cup frozen hash brown potatoes	2c	4c
1 cup red and/or green bell peppers, diced	2c	4c
1 cup sausage, browned (turkey, pork, or beef)	2c	4c
1 t. salt (or to taste)	2t	1T + 1t
1 t. pepper (or to taste)	2t	1T + 1t
4 oz. cream cheese, softened	8oz	16oz
1 egg, beaten	2	4
1 T. water	2T	¼c
*These are found in the frozen food section of most grocery stores.

Original Recipe Yield

4 strudels

Cooking Day

Thaw pastry sheets to room temperature, about 30 minutes. In a large mixing bowl, whisk eggs and chives (or green onions) together. Set aside. In a large skillet, melt butter over medium-high heat. Add potatoes and peppers; sauté 5 minutes. Add sausage and blend. Add egg mixture to the skillet and scramble just until set. Season with salt and pepper. Take egg mixture off burner and stir in cream cheese. Cool.

Unfold each pastry sheet onto a piece of waxed or parchment paper that has been lightly dusted with flour. Trim the pastry as shown in figure 1. Fill each pastry by spreading egg filling down the center, dividing egg mixture evenly between each pastry sheet. Braid each pastry as shown in figure 2.

Mix remaining egg and water together. Brush each strudel with egg mixture. Wrap each strudel in a layer of plastic wrap, then a layer of foil, and freeze.

Serving Day

Thaw strudel. Preheat oven to 400 degrees. Place strudel on a greased baking sheet and bake for 20–30 minutes or until golden. Cool 5 minutes before slicing.