Breakfast Strudel Recipes

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BREAKFAST STRUDEL



Breakfast Strudel image

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.

Provided by Kasia3

Categories     Breakfast

Time 1h

Yield 20 serving(s)

Number Of Ingredients 12

2 sheets puff pastry
2 tablespoons butter
1 cup frozen cubed hash brown potatoes
1 cup green pepper
1/2 cup onion
1 cup ham
11 eggs
4 ounces cream cheese
2 tablespoons orange juice
1 egg
1 tablespoon water
2 tablespoons parmesan cheese

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.

Nutrition Facts : Calories 232.7, Fat 15.9, SaturatedFat 5.4, Cholesterol 125, Sodium 248.6, Carbohydrate 14.3, Fiber 0.7, Sugar 0.9, Protein 8

SAUSAGE AND CHEESE BREAKFAST STRUDELS



Sausage and Cheese Breakfast Strudels image

This is an elegant take on breakfast food. It can be made the night before and baked just before serving. Give this a try if you want something a little different than a breakfast casserole or strata. It is a very lovely meal to serve to brunch guests. Enjoy! **Don't let the long list of ingredients or instructions put you off. It is very simple to make.

Provided by MamaJ

Categories     Breakfast

Time 1h

Yield 5 serving(s)

Number Of Ingredients 17

2 tablespoons butter
2 tablespoons flour
1 cup milk
1/3 cup shredded swiss cheese
2 tablespoons parmesan cheese
1/4 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon nutmeg
1/4 lb bulk pork sausage
5 eggs, beaten
3/4 teaspoon fresh thyme leave
1 tablespoon fresh parsley, minced
5 sheets phyllo dough
1/2 cup butter, melted
1/4 cup dry breadcrumbs
2 tablespoons parmesan cheese
2 tablespoons fresh parsley, minced

Steps:

  • Preheat oven to 375 (if baking right away).
  • Melt 2 T. butter in a saucepan and blend in flour.
  • Cook over medium heat until smooth and bubbly, about 1 minute.
  • Gradually add milk and cook until mixture boils and thickens, stirring constantly.
  • Boil one minute.
  • Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
  • Stir until cheeses are melted and set aside.
  • In medium skillet, brown sausage; drain.
  • Stir in eggs and thyme and cook over medium heat until eggs are just set.
  • Stir in cheese sauce and 1 T. parsley.
  • Cool completely.
  • Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
  • Brush one sheet with melted butter and sprinkle with bread crumbs.
  • Fold in half lengthwise; brush with butter.
  • Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
  • Place seam side down on ungreased cookie sheet.
  • In a small bowl, combine topping ingredients.
  • Brush strudel with melted butter and sprinkle with topping.
  • Repeat until all five strudels are made.
  • Bake for 15 minutes or until crisp and light brown.
  • These can be prepared, covered and refrigerated a day ahead, then baked as directed.

Nutrition Facts : Calories 511, Fat 39.1, SaturatedFat 21.3, Cholesterol 310.8, Sodium 597.8, Carbohydrate 19.7, Fiber 0.8, Sugar 0.9, Protein 19.9

HAM & CHEESE BREAKFAST STRUDELS



Ham & Cheese Breakfast Strudels image

These get the morning off to a cheery start! Sometimes I assemble the strudels ahead and freeze them individually, then bake them as needed. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup whole milk
1/3 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
5 large eggs, lightly beaten
1/4 pound ground fully cooked ham (about 3/4 cup)
6 sheets phyllo dough (14x9-inch size)
1/2 cup butter, melted
1/4 cup dry bread crumbs
TOPPING:
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt., In a large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and the cheese sauce; heat through. Remove from heat., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter; sprinkle with 2 teaspoons bread crumbs. Fold phyllo in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, bread crumbs and filling., Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.

Nutrition Facts : Calories 439 calories, Fat 33g fat (18g saturated fat), Cholesterol 255mg cholesterol, Sodium 754mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

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