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Breakfast / Brunch

Braided Breakfast Strudel

Here is a breakfast strudel recipe with style — this foolproof dish is sure to bring rave reviews once it appears on your breakfast or brunch table. But besides having uptown looks and loads of flavor, it’s easy to prepare, transforming scrambled eggs, ham, and eggs into one of Cuisine at Home's most requested breakfast recipes ever. Add it to your culinary repertoire today.

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Ingredients

You can refrigerate assembled braids overnight, or freeze up to 2 weeks ahead. (Be sure to cover tightly with plastic wrap so the pastry doesn’t dry out.) Before baking, brush strudel with egg wash and sprinkle with cheese. Add 20 minutes to bake time if frozen.

Instructions

Thaw pastry according to package directions, about 30 minutes. Preheat oven to 400°.

Melt butter in a large nonstick skillet over medium-high heat. Add potatoes; sauté 5 minutes. Stir in bell peppers and onion; sauté 3 minutes, then add ham.

Whisk together 11 eggs and chives. Add them to the skillet; scramble just until set. Season eggs with salt and pepper to taste. Off heat, stir cream cheese and juice into scrambled eggs until blended. Refrigerate mixture while working with pastry.

Unfold a pastry sheet on a work surface that’s been lightly dusted with flour. Roll pastry lengthwise into 10x12-inch rectangle. Transfer pastry to a piece of parchment cut to fit a baking sheet. Trim pastry, fill with half the egg mixture, and braid as illustrated in Steps, below. Repeat with remaining pastry and egg filling. Lift parchment and strudels onto baking sheets.

Combine remaining egg and water; brush to coat top of strudels.

Sprinkle strudels with Parmesan; bake until golden, 20–30 minutes. Let strudels cool 5 minutes before slicing.

Roll pastry, transfer to parchment, then cut off top corners. Notch bottom to create end flaps.

Roll pastry, transfer to parchment, then cut off top corners. Notch bottom to create end flaps.

Spoon half of the egg mixture down the center of the pastry; cut strips on both sides at a 45-degree angle.

Spoon half of the egg mixture down the center of the pastry; cut strips on both sides at a 45-degree angle.

Fold up the flaps at both ends, then braid the strips across the filling. Brush pastry with egg wash.

Fold up the flaps at both ends, then braid the strips across the filling. Brush pastry with egg wash.

Nutritional Facts

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