Breakfast Strudel
Start your day with a flaky, golden-brown Breakfast Strudel that’s both easy to make and irresistibly delicious! Layers of buttery puff pastry are braided to encase a savory filling of creamy scrambled eggs, smoky bacon crumbles, and melty cheddar cheese, all finished with a sprinkle of fresh chives. This impressive breakfast centerpiece comes together in less than an hour, making it perfect for leisurely weekend breakfasts or a crowd-pleasing brunch. With a dash of egg wash for a glossy finish, this recipe not only looks stunning but delivers on flavor with every bite. Serve it warm straight from the oven for a comforting, homemade meal that’s as beautiful as it is satisfying. Keywords: breakfast strudel, puff pastry breakfast, savory strudel, easy brunch recipes, cheesy bacon pastries.
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Recipe Information
Ingredients
- 1 sheet Puff pastry
- 4 pieces Large eggs
- 2 tablespoons Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Butter
- 4 slices Cooked bacon
- 0.5 cups Shredded cheddar cheese
- 1 tablespoon Fresh chives, chopped
- 1 batch Egg wash (1 egg beaten with 1 tbsp water)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the puff pastry sheet into a 12x10-inch rectangle. Set aside.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Melt the butter in a non-stick skillet over medium heat. Add the egg mixture and gently stir with a spatula, cooking until soft, creamy scrambled eggs form. Do not overcook. Remove from heat and set aside.
Crumble the cooked bacon into small pieces and mix it with the scrambled eggs.
Place the puff pastry on the prepared baking sheet. Spoon the scrambled egg and bacon mixture down the center of the pastry, leaving about 1.5 inches of space on each side.
Sprinkle the shredded cheddar cheese over the egg mixture, followed by the chopped chives.
Using a sharp knife, make diagonal cuts on each side of the pastry, about 1 inch apart, creating strips that you can fold over the filling.
Fold the strips over the filling, alternating sides and overlapping them slightly to create a braided appearance.
Brush the top of the strudel with the egg wash to give it a golden, shiny finish during baking.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool for 5 minutes before slicing and serving warm.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 1058 mg | 353% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 591 mg | 45% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
