Beefy Breakfast Strudel with Gravy
Use leftover corned beef for a delicious breakfast dish at your next brunch! Flaky, braided crust filled with hash browns, beef, eggs and gravy that will wow your guests!
Cook Time: 50 Minutes
Servings: 14
Ingredients: 15
Ingredients
Gravy:
Preparation
-
Step 1
Heat 2 tablespoons butter in medium saucepan over medium heat until hot. Add onion; cook and stir 3 to 4 minutes or until onion is tender. Add garlic; cook 1 minute or until fragrant. Stir in flour, salt and pepper; cook and stir 1 to 2 minutes.
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Step 2
Stir in cream; bring to a boil, whisking constantly. Reduce heat; simmer 2 to 3 minutes or until sauce thickens slightly, stirring occasionally. Stir in pepper and Worcestershire sauces. Divide gravy in half; set half aside.
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Step 3
Whisk together 4 eggs and sour cream in medium bowl. Heat large nonstick skillet over medium heat until hot Add eggs; cook 1 to 3 minutes or until eggs are scrambled and almost set, stirring occasionally.
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Step 4
Preheat oven to 375°F. Unroll puff pastry; place on parchment lined baking sheets. Layer half of potatoes, beef, eggs and gravy lengthwise down center of pastry. Cut 10 strips, about 1-inch apart on each side of filling. Alternately fold and twist strips over filling, pinching ends together. Repeat with remaining dough, potatoes, beef, eggs and gravy.
Cooking Tip: Lightly brush any flour off pastry before assembling strudel.
Keep pastry covered with parchment paper or a damp towel so it doesn't dry out. -
Step 5
Whisk remaining egg in small bowl; brush egg over pastries. Sprinkle with everything seasoning.
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Step 6
Bake 15 to 20 minutes, rotating halfway through, until golden brown and crisp. Cool slightly; slice each into 7 pieces. Serve with reserved gravy.
Nutrition Information
405 Calories
14g SAT FAT
10g PROTEIN
1.6 mg IRON
1.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 slice: 405 Calories; 292.5 Calories from fat; 32.5g Total Fat (14 g Saturated Fat; 0.5 g Trans Fat; 2.8 g Polyunsaturated Fat; 13.5 g Monounsaturated Fat;) 126 mg Cholesterol; 434 mg Sodium; 20 g Total Carbohydrate; 0.3 g Dietary Fiber; 1.7 g Total Sugars; 10 g Protein; 0 g Added Sugars; 42 mg Calcium; 1.6 mg Iron; 145 mg Potassium; 1 mcg Vitamin D; 0.3 mg Riboflavin; 3.8 mg NE Niacin; 0.1 mg Vitamin B6; 0.5 mcg Vitamin B12; 101 mg Phosphorus; 1.3 mg Zinc; 20.8 mcg Selenium; 72.6 mg Choline.
This recipe is an excellent source of Riboflavin, Niacin, Vitamin B12, and Selenium; and a good source of Zinc, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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