Tuesday, January 25, 2011

Breakfast Egg Strudel


I originally saw this recipe in a Cuisine at Home magazine and saved it for a fun breakfast with a couple of my girlfriends. It makes two strudels so we warmed the other one up in foil for dinner that night and it was just as good!

2 sheets puff pastry
2 tablespoons butter
1 cup frozen cubed hash brown potatoes
1 cup red pepper (I didn't have one so I left it out)
1/2 cup onion
1 cup diced ham
11 eggs
4 ounces cream cheese
2 tablespoons orange juice (I was a little nervous about this so I only added about 1T)
1 egg
1 tablespoon water
2 tablespoons parmesan cheese

1 Preheat oven to 400°F.
2 Thaw pastry according to package directions, about 30 minutes.
3 Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes.
4 Stir in bell pepper (can be red or green) and onion; sauté 3 minutes then add cubed ham.
5 Add eggs cream cheese and orange juice in blender blend at medium till mixed well.
6 Add eggs to the pan and scramble till set.
7 Season with salt and pepper to taste.
8 Refrigerate eggs while working with puff pastry.
9 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.
10 Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle.
11 Fold up the flaps at both ends, then braid the strips across the filling.
12 Lift parchment and strudels onto baking sheets.
13 Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden.
14 Let cool 5 minutes before slicing.

1 comment:

Jaime said...

This was really yummy!!!

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