Asparagus, Bacon, Egg and Cheese Breakfast Strudel
This breakfast strudel is a savory strudel recipe wrapped around asparagus, bacon, egg, and cheese with a puff pastry wrapping makes a flaky delicious breakfast or brunch.
In a large skillet, heat the butter over medium heat until melted. Add the asparagus and onions and stir to coat. Cover with lid and let cook for 45 seconds.
Remove lid, and stir in the garlic salt. Cover with the lid and cook 1 minute, until asparagus is bright green and fork tender. Remove from pan and set aside.
In a large mixing 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.
Prep the puff pastry by rolling out on a board. 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 edges of dough then taking the dough close to you, roll it 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.
Whisk the egg and 1 tablespoon water until well blended. Using a pastry brush, brush the dough with egg wash until completely coated. Repeat with 2nd strudel.
Place in oven and bake for 40 minutes, until puff pastry is browned. Remove from oven, cut into slices on the diagonal, and serve hot. Makes 12 servings,
Video
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