Ham and Cheese Breakfast Strudels
Elevate your mornings with these irresistible Ham and Cheese Breakfast Strudels, a savory twist on a classic pastry. Featuring buttery, flaky puff pastry pockets filled with creamy scrambled eggs, diced ham, and a gooey blend of cheddar and mozzarella cheeses, these handheld delights are perfect for busy mornings or a weekend brunch treat. A hint of Dijon mustard adds a tangy kick, while the golden, egg-washed crust ensures a satisfying crunch. With just 20 minutes of prep and simple ingredients, these strudels are a quick and delicious way to start your day. Serve them warm or at room temperature for a grab-and-go option that’s loaded with flavor and indulgence.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 4 units Large eggs
- 2 tablespoons Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.75 cups Cooked ham, diced
- 0.75 cups Shredded cheddar cheese
- 0.5 cups Shredded mozzarella cheese
- 2 tablespoons Dijon mustard
- 1 batch Egg wash (1 egg whisked with 1 tablespoon water)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out each puff pastry sheet to smooth any creases. Cut each sheet into four equal rectangles, making a total of eight pieces.
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper. Heat a nonstick skillet over medium heat and scramble the egg mixture until just set but still slightly soft. Remove from heat and set aside to cool slightly.
Spread a thin layer of Dijon mustard on one half of each puff pastry rectangle, leaving a 1/2-inch border around the edges.
Divide the scrambled eggs evenly among the eight pieces of pastry, placing them on the mustard-coated half. Top each with a sprinkle of diced ham, cheddar cheese, and mozzarella cheese.
Fold the empty half of each pastry rectangle over the filling to form a pocket. Use a fork to crimp the edges and seal tightly.
Transfer the strudels to the prepared baking sheet. Brush the tops with the egg wash for a golden finish.
Use a sharp knife to cut two small slits in the top of each strudel to allow steam to escape during baking.
Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and flaky.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 5842 mg | 254% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1175 mg | 90% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 934 mg | 20% | |
*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.
