Ingredients:
1 lb breakfast sausage (mild or spicy, your choice)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 package (1 lb) puff pastry (2 sheets)
1 cup scrambled eggs (about 4 large eggs)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 egg (for egg wash)
Fresh herbs (optional, for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Cook the Sausage:
In a skillet, cook the breakfast sausage over medium heat until browned. Drain excess fat and let it cool slightly.
Scramble the Eggs:
In a bowl, whisk the eggs and season with salt, pepper, garlic powder, and onion powder. Scramble them in a non-stick pan until fully cooked. Set aside.
Prepare the Puff Pastry:
Roll out the puff pastry sheets on a floured surface. Cut each sheet into a rectangle, about 12×8 inches.
Assemble the Strudel:
On each pastry rectangle, layer half of the cooked sausage, scrambled eggs, and both types of cheese. Leave a border around the edges for sealing.
Fold and Seal:
Carefully fold the pastry over the filling, pressing down to seal. You can crimp the edges with a fork for a decorative touch.
Egg Wash:
Beat the remaining egg and brush it over the top of the strudel for a golden finish.
Bake:
Place the strudel in a clear glass baking dish and bake for 25-30 minutes or until golden brown and puffed.
Serve:
Let it cool slightly before slicing. Serve with small sausage rolls on the side and garnish with fresh herbs if desired.
