Breakfast Strudel

Recipe provided by Phoebe Bitler, Berks County, Pa., Dairy Farmer

Makes 2 strudels
Prep: 45 minutes

Ingredients

1 box (1.1 lb.) puff pastry dough
2 tablespoons unsalted butter
1 cup frozen cubed hash brown potatoes
1 cup red or green bell peppers, seeded and diced
½ cup onions, diced
1 cup smoked ham, diced
2¾ plus ¼ cups egg substitute, divided
2 tablespoons minced fresh chives
4 ounces cream cheese, softened
2 tablespoons orange juice
2 tablespoons water
2 tablespoons Parmesan cheese, shredded

Directions

Preheat oven to 400 degrees Fahrenheit. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large stick skillet over medium-high heat. Add potatoes and sauté 5 minutes. Stir in bell pepper and onion; sauté 3 minutes, then add ham. Whisk eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper to taste; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while working with the pastry.

Unfold a pastry sheet on a work surface that’s been lightly dusted with flour. Roll pastry lengthwise to 12” x 10” then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry and fill with half the egg mixture; braid as shown below. Repeat with remaining pastry and egg 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 to 30 minutes, or until golden. Let cool 5 minutes before slicing.