Breakfast Strudel

Breakfast Strudel

1 box puff pastry dough (1.1 lb.)  Thaw according to package directions.

2 Tbsp. unsalted butter                   1 C. frozen cubed hash browns

1/2 C. onion, diced                          1 C. green bell peppers, diced (about 1/2 large)

1 C. diced ham

11 eggs                                              2 Tbsp. fresh chives, minced

4 oz. cream cheese                         2 tsp. orange juice concentrate mixed with 4 tsp. water

1 egg, beaten                                    1 Tbsp. water

2 Tbsp. Parmesan cheese, shredded

1.         Melt butter in a large skillet.  Add potatoes and sauté 5 minutes.

2.         Add bell pepper and onion.  Sauté 3 minutes, then add the ham.

3.         Whisk eggs, chives, salt and pepper together.  Add to the pan and cook, stirring, until just set.

4.         Remove from heat.  Add cream cheese and juice.  Stir to combine.

5.         Unfold pastry and roll to 10” X 12”.  Transfer to parchment lined baking sheet.  Lightly mark dough lengthwise, in thirds (dough may already be marked because of fold marks in dough).  On each outside section, cut 8 slices.

6.         Fill the center section of each puff pastry with half the egg mixture.  Fold the strips, right then left, over the egg to form a braid.

7.         Beat the single egg and 1 Tbsp. water.  Brush on the strudels.  Sprinkle parmesan cheese on top.

8.         Bake at 400° for 20 to 30 minutes, until golden brown.  Let cool 5 minutes before slicing.

Note:  You may make this a day ahead and refrigerate over night.