Breakfast Strudel
Makes 2 strudels.

1 box (1.1 lb.) frozen puff pastry dough, thawed
2 Tbsp. unsalted butter
1 cup frozen cubed hash brown potatoes
1 cup red or green bell peppers, seeded & diced
1/2 cup onion, diced
1 cup smoked ham, diced
11 eggs
2 Tbsp. minced fresh chives
4 oz cream cheese, softened
2 Tbsp. orange juice
1 egg
1 Tbsp. water
2 Tbsp. Parmesan cheese, shredded

Preheat oven to 400 degrees F. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and saute 5 minutes. Stir in bell pepper and onion; saute 3 minutes, then add ham.

Whisk eggs and chives together. Add them to the pan and scramble just until set. (They should be a bit soft.) Season with salt & pepper to taste; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while working with the pastry.

Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12" x 10", then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry by cutting off top corners and notching bottom corners to create end flaps. Fill with half the egg mixture by spooning it down the center of the pastry; cut pastry strips on both sides of the filling at a 45-degree angle right up to the edge of the filling. Fold up the flaps at both ends, then braid the strips across the filling, alternating one pastry strip over the one on the opposite side of the filling. Repeat with remaining pastry and egg filling. Lift parchment and strudels onto baking sheets.

Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing.