Best Breakfast Strudel Recipes

BREAKFAST STRUDEL

Steps:

• 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.

PAULA DEEN'S BREAKFAST BLT STRUDEL RECIPE - (4/5)

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in skillet, and let drain on paper towels. To skillet, add spinach and garlic; cook, stirring occasionally, over medium heat until until spinach wilts. In a large bowl, whisk together 11 eggs and mayonnaise until smooth. Add egg mixture to skillet; cook, stirring occasionally, until eggs are set but not dry. Remove from heat, and stir in cheese, tomato, salt, and cooked bacon. Spoon mixture into a large bowl, and refrigerate for 30 minutes. Preheat oven to 400°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll 1 pastry sheet to a 12x10-inch rectangle. Spoon half of egg mixture lengthwise down center of pastry, leaving a 3-inch border on long sides and a 1-inch border on short sides. Fold short sides of pastry over egg mixture, then fold over long sides. Transfer to prepared pan. Repeat procedure with remaining pastry and egg mixture. In a small bowl, whisk remaining egg until smooth, and brush onto pastry. Bake for 30 minutes or until golden brown. Let stand for 5 minutes; cut into 2-inch-thick slices to serve. Note: Strudel can be baked ahead and slices reheated in a 300° oven or in the microwave for 20 to 30 seconds.

CORDON BLEU BREAKFAST STRUDEL

Steps:

• 1. Heat oven to 375°. 2. Melt 2 tablespoons butter in small saucepan. Add flour and stir. Gradually pour in milk, whisking until smooth. Cook over medium heat until mixture boils and thickens. 3. Add Swiss cheese and stir until melted. 4. Heat skillet and spray with cooking spray. Beat eggs slightly with salt and pepper and add to heated pan. Cook and stir until set. 5. Combine cheese sauce, eggs and ham. 6. Working with one sheet of phyllo dough at a time, lightly brush with melted butter. Fold in half. Brush again with melted butter. Spoon 1/2 cup filling onto one end of phyllo. Fold sides and edges over filling and roll up. Brush with butter. 7. Place on greased baking sheet. Sprinkle Parmesan cheese lightly on top. 8. Bake for 10 to 13 minutes or until golden brown.