Mornings are never boring with these Asparagus Bacon Egg and Cheese Breakfast Strudels! The bright flavor of the asparagus combined with the smokiness of the bacon, creaminess of the egg, and richness of the cheese is made over the top delicious with light, buttery Pepperidge Farm® Puff Pastry Sheets.
This Puff Pastry strudel was inspired by my favorite sandwich, the Grilled Asparagus, Taleggio, and Fried Egg Panini. I love the combination of flavors in this sandwich and wanted to recreate it with the delicious flavor and crispy texture of the Puff Pastry.
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❤️ Why I Love This Recipe
✔️ This flavor-loaded breakfast strudels recipe is packed with asparagus, bacon, egg, and cheese and it feeds a crowd of 12!
✔️ This is a great make-ahead recipe!
✔️ This savory Breakfast Strudel is perfect for on-the-go eating!
🥘 Ingredients
Puff Pastry: encases the ingredients, I recommend Pepperidge Farm® Puff Pastry Sheets!
Large Eggs
Green onions: otherwise known as scallions, provide a crisp hint of pungent flavor throughout the breakfast strudel.
Fresh asparagus: provides distinctive, fresh bitter undertones. Ripe asparagus should be firm, plump, and vibrant.
Garlic Salt: This seasoning enhances the flavor of the dish and adds a little saltiness..
Bacon: Provides a burst of smokey, salty, savory flavors in every bite.
Butter: Adds a richness when sauteeing the vegetables.
Taleggio cheese: is a soft ripe cheese that brings a mild, fruity tang after each bite of this delicious breakfast strudel recipe!
🔪 Instructions
Step 1:
- Preheat the oven to 350 degrees.
- In a large nonstick skillet, melt butter over medium heat. Add the asparagus and green onion, stir to coat. Cover with lid and let cook for 45 seconds.
- 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:
- In a large bowl, whisk the eggs until well blended. Pour the eggs into the same skillet you cooked the asparagus in. Stir, scrambling eggs, 2 minutes, until just still slightly wet. Remove from pan.
Step 3:
- 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.
- Place the cheese on the dough lengthwise near the edge closest to you. Layer with 3 slices bacon and ½ of the egg and asparagus mixture.
- 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 side 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.
Step 4:
- Whisk the egg and 1 tablespoon water until well blended. Using a pastry brush, brush the top of strudels with egg wash until completely coated.
- Repeat with 2nd strudel.
- Place in oven and bake strudels for 40 minutes, until puff pastry is browned. Remove from oven, cut into slices on the diagonal, and serve hot.
🙋 Recipe FAQ's
A strudel is pastry that is wrapped around a filling that can be sweet or savory.
Traditionally, strudels are made with puff pastry.
💭 Tips
- You can thaw pastry in your 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.
📖 Variations
- Substitute the bacon for cooked ground sausage.
- Brie or robiola cheese make a good substitute for the Taleggio cheese, or go milder with a cheddar, monterey jack or herb flavored cream cheese.
- 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 Breakfast Strudel feeds 12, perfect for feeding the whole family!
Storage
Refrigerate any leftovers in an airtight container for up to 3 days.
Related Recipes
Grilled Asparagus, Taleggio, and Fried Egg Panini
Blueberry Tart with Almond Cream Filling
Breakfast Bruschetta - Savory breakfast sandwich
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating.
Shinee
Ah such a delicious looking strudel!! I love Pepperidge puff pastry, my freezer staple!
GiGi Eats
Mmmmm THAT combo sounds like HEAVEN!! Especially when you wrap it all up and can eat it with your hand!
ashley
This sounds delicious! Perfect for Easter or Mother's Day!
Debra C.
Looks terrific! Puff pastry is the best shortcut and these look terrific!
Megan
Always looking for new ways to use our asparagus and this one looks fantastic!
Claudia Lamascolo
I just the love the fact that this is a great brunch or breakfast and its easy to make. The best part is that flaky crust cant wait to get out and buy some puff pastry today!