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Breakfast Strudel Recipe

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This recipe for Breakfast Strudel, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chef Frosty


1 box puff pastry dough (1.1 lb.)
2 T. unsalted butter
1 c. frozen cubed hash brown potatoes
1 c. red or green bell peppers, diced
½ c. onion, diced
1 c. smoked ham, diced
11 eggs
2 T. minced fresh chives
4 oz .cream cheese, softened
2 T. orange juice
1 egg
1 T. water
2 T. Parmesan cheese, shredded

Preheat over to 400º. Thaw pastry according to package directions, about 30 minutes.

Melt butter in large nonstick skillet over med.-high heat. Add potatoes and sauté 5 minutes. Stir in bell pepper and onion, sauté 3 minutes, then add ham. Whisk eggs (11) and chives together. Add them to the pan and scramble just until set. Season with salt and pepper; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while rolling the pastry.

Unfold pastry sheet on a lightly floured surface; roll pastry to 12"x10”, then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry, then cut off top corners, notch bottom to create end flaps. Spoon half the egg mixture down the center; cut strips on both sides at a 45º angle. Fold up the flaps at both ends, then braid the strips across the filling. Repeat with remaining pastry and filling. Transfer parchment and strudels to baking sheets.

Combine the remaining egg and water; brush over top of strudels and sprinkle with cheese. At this point, strudels may be wrapped in plastic and chilled overnight. Bake strudels for 20-30 minutes or until golden brown. Let cool 5 minutes before slicing.

Personal Notes:
Personal Notes:
We prepare these the day before to serve for our Saturday morning breakfasts at our reunions. This sounds harder than it is. It’s very pretty and tasty as well. If you have problems with it, Frosty will come to your house and prepare it for you at a minimal charge - room and board included, of course.




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