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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!

  • 50
    min
  • 14
    SERVINGS
  • 410
    Cal
  • 10 g
    Protein

Ingredients:

  • 1-1/2 cups sliced, Cooked (Leftover) Corned Beef Brisket
Gravy:
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups heavy cream
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon Worcestershire sauce
  • 5 eggs, divided
  • 2 tablespoons sour cream
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1-1/2 cups shredded hash brown potatoes, thawed if frozen
  • 1 tablespoon everything bagel seasoning

Cooking:

  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.

  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.

  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.

  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.
    Cook's 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.

  5. Whisk remaining egg in small bowl; brush egg over pastries. Sprinkle with everything seasoning.

  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.

405 CALORIES

0 % *

14g SAT FAT

0 % DV **

10g PROTEIN

0 % DV

1.6 mg IRON

0 % DV

1.3 mg ZINC

0 % DV

* 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.

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