BLT Breakfast Strudel

Recipe courtesy of eMeals
Serves 2

Ingredients

• 1 (16-oz) pkg bacon, chopped
• 1 (5-oz) container baby spinach
• 3 cloves garlic, minced
• 12 large eggs, divided
• ½ cup mayonnaise
• 1 cup shredded Swiss cheese
• 1 cup chopped seeded tomato
• 3 Tbsp chopped fresh basil
• ¼ tsp salt
• 1 (17.3-oz) pkg frozen puff pastry, thawed

Directions

1. Cook bacon in a large skillet over medium heat until crisp. Remove bacon, reserving 1 Tbsp drippings in skillet, and let drain on paper towels. Gradually add spinach to skillet, cooking until spinach wilts. Stir in garlic.
2. Whisk together 11 eggs and mayonnaise in a large bowl until blended. Add egg mixture to skillet; cook, stirring occasionally, until eggs are just set.
3. Remove from heat, and stir in cheese, tomato, basil, salt, and cooked bacon. Spoon mixture into a large bowl; cover and refrigerate 30 minutes.
4. Preheat oven to 400°F.
5. Roll 1 pastry sheet into a 12 -x 10-inch rectangle on a lightly floured surface. Spoon half of egg mixture lengthwise down center of pastry, leaving a 3inch border on long sides and a 1-inch border on short sides. Fold short sides of pastry over egg mixture, then fold over long sides. Place filled pastry seam-side down on a parchment paper-lined rimmed baking sheet. Repeat procedure with remaining pastry and egg mixture.
6. In a small bowl, whisk remaining egg until blended, and brush over pastries. Cut slits in tops of pastries at 1-inch intervals.
7. Bake 30 minutes or until golden brown. Let stand 5 minutes; cut into 2-inch-thick slices to serve.

Recipe Pairings