Recipe

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• 2 sheets puff pastry
• 2 tbsp butter
• 1 cup frozen cubed hash brown potatoes
• 1 cup green pepper
• 1/2 cup onion
• 1 cup ham
• 11 eggs
• 4 oz cream cheese
• 2 tbsp orange juice
• 1 egg
• 1 tbsp water
• 2 tbsp parmesan cheese

• 1 Preheat oven to 400°F.
• 2 Thaw pastry according to package directions, about 30 minutes.
• 3 Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes.
• 4 Stir in bell pepper (can be red or green) and onion; sauté 3 minutes then add cubed ham.
• 5 Add eggs cream cheese and orange juice in blender blend at medium till mixed well.
• 6 Add eggs to the pan and scramble till set.
• 7 Season with salt and pepper to taste.
• 8 Refrigerate eggs while working with puff pastry.
• 9 Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps.
• 10 Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle.
• 11 Fold up the flaps at both ends, then braid the strips across the filling.
• 12 Lift parchment and strudels onto baking sheets.
• 13 Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden.
• 14 Let cool 5 minutes before slicing.
• 15 The ingredients in this can be altered in anyway - I have used Italian sausage instead of ham and mozzarella cheese. You could do all kinds of different combinations.