Sausage and Cheese Breakfast Strudels
Start your day with a satisfying and flaky twist on a classic morning combo—Sausage and Cheese Breakfast Strudels! These golden puff pastry pockets are stuffed with savory breakfast sausage, fluffy scrambled eggs, and gooey melted cheddar for the ultimate handheld breakfast treat. Perfectly crisp on the outside and bursting with comforting flavors inside, they're easy to make and ready in under an hour. Using store-bought puff pastry keeps things simple, while an egg wash gives them a bakery-worthy shine. Ideal for busy mornings or a weekend brunch, these homemade breakfast strudels are freezer-friendly, making them a convenient make-ahead option you'll love. Get ready to elevate your breakfast game with this delicious and customizable recipe!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 1 pound breakfast sausage
- 6 large eggs
- 2 tablespoons milk
- 1 cup shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
- 1 tablespoon butter
- 1 large egg (for egg wash)
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to the package instructions.
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Drain any excess grease and set aside.
In a medium bowl, whisk together 6 eggs, 2 tablespoons of milk, 0.5 teaspoons of salt, and 0.25 teaspoons of pepper.
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the egg mixture and cook, stirring frequently, until just set and scrambled. Remove from heat.
On a floured surface, roll out each puff pastry sheet slightly to smooth the edges. Cut each sheet into 3 equal rectangles, resulting in a total of 6 pieces.
Spoon an equal amount of the cooked sausage, scrambled eggs, and shredded cheddar cheese onto the center of each rectangle, leaving space around the edges.
Fold each rectangle in half over the filling, creating a pocket. Press the edges together firmly and crimp them with a fork to seal.
In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Brush the top of each strudel with the egg wash to promote browning.
Place the strudels on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown and puffed.
Allow to cool for a few minutes before serving. Enjoy your homemade sausage and cheese breakfast strudels!
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1459 mg | 486% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.8 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 1059 mg | 81% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 630 mg | 13% | |
*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.
