Bacon, Egg and Cheese Breakfast Strudels

Step 1:

1. Preheat the oven to 350 degrees.
2. In a large nonstick skillet, melt butter over medium-high heat. Add the asparagus and green onion, stir to coat. Cover with lid and let cook for 45 seconds.
3. Remove the lid, and stir in the garlic salt. Cover with the lid and cook for 1 minute, until the asparagus is bright green and fork-tender. Remove the asparagus from pan and set aside.

Step 2:

1. In a large bowl, whisk the eggs until well blended. Pour the eggs into the same skillet you cooked the asparagus in and turn the burner down to medium heat. Stir, scrambling eggs, 2 minutes, until just still slightly wet. Remove from pan and allow to cool to room temperature.

Step 3:

1. Prep the puff pastry dough by rolling the puff pastry sheet out on a cutting board or clean work surface. Pressing lightly and rolling out to stretch dough into rectangle.
2. Place the cheese on the dough lengthwise near the edge closest to you. Layer with 3 slices bacon and ½ of the egg filling.
3. Dampen edges of puff pastry with fingers that you have dipped in water. Fold the over long side of dough then taking the dough close to you, roll pastry over the filling, tucking in the seams on the edges as you roll. Place seam sides down on parchment paper lined cookie sheet. . Slice a diagonal vent across the top of the dough. Repeat down the length of the dough, making 4 cuts.

💭 Tips

• Thaw pastry in the microwave in under one minute! Start with one sheet in the microwave for 15 seconds, turn it over and microwave for 15 seconds more. If you still can't open it easily, put it back in for 5 more seconds on each side.
• Brushing the puff pastry with an egg wash prior to baking aids in a golden brown crust.
• Cutting the vents on top of the pastry before baking allows steam to escape while cooking and prevents sogginess.

📖 Variations

• Substitute the bacon for cooked ground sausage.
• Substitute brie, cheddar, Monterey jack, feta cheese, or herb flavored cream cheese for the Taleggio cheese
• Brush the top of the strudel with melted butter instead of an egg wash.
• Brown ½ pound of breakfast sausage crumbles with ½ cup of onion and substitute sausage mixture for the bacon.
• Sprinkle top of unbaked strudel with 2 teaspoons parmesan cheese or seasoned bread crumbs.
• Brush the top of the strudel with melted butter instead of an egg wash.

🍽 Equipment

Large skillet: to cook the vegetables and scrambled egg mixture in.

Wooden spatula: to stir the vegetables and egg mixture.

Large mixing Bowl: to mix the eggs in.

Wire whisk or fork: to mix the eggs.

Cutting board: A surface to roll the puff pastry on.

Parchment paper: Used to keep the Breakfast Strudel from sticking.

Cookie sheets: to bake the strudels

Pastry Brush: For brushing the egg on top of the strudels.

Serving Suggestions

Serve this Asparagus Bacon Egg and Cheese breakfast strudel up with a hot cup of Salted Caramel Mocha Latte, or make it brunch with this Bloody Mary Recipe!

Serving Size

This mouthwatering savory strudel feeds 12, perfect for family Easter brunch.

Storage

Refrigerate any leftovers in an airtight container for up to 3 days.