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Sunday Brunch Strudel

This beautiful breakfast starts with a scrambled egg mixture. Cream cheese and milk are beaten together before adding eggs, salt and pepper. Cheddar cheese and bacon are stirred into the cooked egg mixture. Next a sheet of puff pastry is placed on a baking sheet. The egg mixture is place in the center. Then slits are cut in the dough on each side. Next the strips of dough are placed on top of the eggs in a crisscross pattern to make a woven look. The strudel is baked until golden brown.
Course Breakfast
Prep Time 15 minutes
Cook Time 35 minutes
Servings 12 people

Ingredients

  • 1 package (17.25 oz) frozen puff pastry, thawed
  • 4 oz cream cheese softened
  • ⅓ cup milk
  • 9 eggs divided
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp butter
  • 1 cup shredded cheddar cheese
  • 6 slices crispy cooked bacon crumbled

Instructions

  1. Preheat oven to 400 F. Place each sheet of puff pastry on a 9x13 baking sheet and unfold and set aside.
  2. In a large bowl with an electric mixer, beat together the cream cheese and milk until smooth. Add 8 eggs, the salt and pepper and beat until well combined.
  3. In a large skillet over medium heat, melt butter; add egg mixture and scramble until set. Remove skillet from heat and stir in cheddar cheese and bacon.
  4. With the short side of the dough towards you, spoon half of the scrambled egg mixture down the center of each dough. Cut an equal number of slits, about 1 inch apart (each about 3 inches long), on both sides of the egg mixture.
  5. In a small bowl beat the remaining egg. Brush each strip with the beaten egg and alternately crisscross the strips over the filling, creating a woven look. Brush the top with beaten egg. Repeat with second pastry dough and remaining scrambled egg mixture.
  6. Bake for 25 to 30 minutes or until golden brown. Serve immediately.