Breakfast Eggs & Potato Strudel (Edit recipe)

While this strudel may look fancy, it’s actually the perfect addition to most any brunch, bridal shower or lazy weekend morning. Prep this the day before and bake the day you need it. Filled with hash browns, fluffy eggs, ham and veggies so it’s basically breakfast. It uses our PIE CRUST recipe or PIE CRUST MIX from Legit Bread Company, either way is a win! The assembly has a few steps. For step by step pictures of the process, head over to our blog to check it out HERE!

30 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	95
Fat:	7 g
Carbohydrates:	3 g
Protein:	4 g
Cholesterol:	18 g
Sodium:	482 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Back Porch Paleo

Serves: 8

Ingredients

8 whole Eggs, room temperature
2 tsp Chives, finely chopped
.5 tsp Sea Salt
2 Tbsp Ghee, can sub avocado oil
1 cup Frozen Hash Browns, thawed
1 cup Red Bell Pepper, diced
1 cup Vidalia Onion, diced, can sub yellow or Walla Walla
.5 cup Ham, diced
4 oz Full Fat Cream Cheese, can sub dairy free cream cheese, we like Kite Hill
3 Tbsp Orange Juice, up to 4 tbsp, depending on preference
1 whole Paleo/GF Pie Crust (click for recipe)
1 whole Egg, whisked w/ + 1 tsp water, optional egg wash
1.5 Tbsp Sesame Seeds, optional
1.5 tsp Kosher Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°F (204°C).
In a large mixing bowl, whisk together 8 eggs with chives and salt, making sure eggs are fully mixed. Set aside.
In a 10” cast-iron skillet, melt the ghee and sautee the hash browns for about 5-7 minutes or until slightly browned. Add the bell pepper, ham, and onion and continue sauteing until soft.
Re-whisk egg mixture and pour into the skillet and cook just until set. Remove from the heat. Add cream cheese and orange juice, stirring gently until blended. Spoon into a bowl and place in the refrigerator while you prep the crust.
Prepare pie crust as directed with the addition of adding dried chives to dry ingredients, if using. Divide dough in half, keeping one half covered while you roll out the other.
Lightly dust two pieces of parchment paper with cassava flour. Shape one half of the dough into a rough rectangle and roll out between the two pieces of parchment paper. If needed, lift top parchment to sprinkle additional cassava flour. Roll the dough into an approximate 9” x 8” rectangle. Don’t worry about being exact but get it as close as you can and use your fingers to shape it if necessary.
To assemble the strudel, remove the top sheet of the parchment paper from your rolled out dough. Spoon half of the egg mixture down the center of the dough, leaving a third of the dough on each side of the filling empty. Cut off the top corners of the short edge of the rectangle at 45-degree angles then cut strips on both sides of the egg center also at a 45-degree angle approximately three-quarters inch wide. Starting at the top, braid each flap over the egg mixture ending at the bottom. You can tuck the extra dough under or cut it off. Repeat the process with the other half of the dough. Transfer them both to the baking sheet leaving them on the parchment paper, using scissors to cut parchment paper so they don’t overlap onto the top of the adjoining strudel.
Whisk up the remaining egg with 1 tablespoon of water and brush the top and sides of each strudel (if using), sprinkling half of the sesame seeds and kosher salt on top of each. Bake for 20-30 minutes or until the crust is golden brown. Cool slightly before slicing, storing any leftovers in the refrigerator for up to 3 days.