(I can not take credit for this picture)
I LOVE this dish, we have had it both for dinner and breakfast. It makes 2 strudels, so if that is too much, then half everything and make 1. The things I substituted: Turkey bacon for the ham (I think it gives it more flavor), Brummel and Brown for the butter (saves over 100 calories) and egg beaters for eggs (saves 565 calories).
Ingredients:
1 box puff pastry dough
2 Tbsp. Brummel and Brown yogurt butter
1 c. frozen cubed hash brown potatoes
1 c. red or green pepper, seeded, diced
1/2 c. onion, diced
8 slices Turkey bacon, cooked and chopped
3 cups Egg Beaters (reserve 1/4 C for brushing on top of strudel)
2 Tbsp. green onion, thinly sliced
4 oz. cream cheese, softened
1 Tbsp. water
2 Tbsp. parmesan cheese, shredded
Directions:
Preheat oven to 400 degrees.
Thaw puff pastry dough according to package directions.
Melt yogurt butter in large skillet. Add potatoes and cook until starting to brown. Stir in bell peppers and onion. Saute about 3 minutes then add turkey bacon.
Whisk together 2 3/4 C egg beaters and green onions. Add them to pan and scramble until set. Off heat stir in cream cheese until blended.
Unfold pastry and using a rolling pin roll out dough length wise to 12 x 10".
Cover baking sheet in foil and place rolled out pastry dough on baking sheet. Using a knife cut strips on both sides every 1/2 inch at a 45 degree angle (making sure to keep it attached to center). Place half of the egg mixture down center of dough. Braid dough over egg mixture alternating sides using strips. (repeat with second strudel)
Combine the remaining 1/4 C egg and water. Brush lightly over top of strudel. Sprinkle with parmesan cheese and bake for 20-30 minutes or until golden.
Makes 2 strudels. Total time 45 minutes plus thaw time.
Calorie Total: 214 calories for 1/8th of 1 strudel
1 comment:
Oooo I had this one!! And seriously people...it is really tasty!!
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