Savory Sweet and Satisfying: Omelet Breakfast Strudel

Oh my goodness was this yummy! A delicious omelet all wrap in a buttery, flakey, crispy crust. It does not get much better than this for breakfast.

This recipe makes two Omelet Breakfast Strudel, which makes it perfect for feeding about 8 people. If you do not want that much or do not want leftovers, you can always halve the recipe to make just one.

Omelet Breakfast Strudel

Ingredients:

12 eggs, whisked
16 ounce package roll breakfast sausage
1 green bell pepper, diced
2 cups shredded monterrey jack cheese
2 frozen puff pastry sheets
black pepper to taste
1 egg, whisked for topping

Directions:

Preheat oven to 400º F. Spray 2 baking sheets with cooking spray or line with a silpat.
Follow the directions for thawing the puff pastry. Once thawed, place puff pastry on prepared baking sheets and gently roll with a rolling pin.
In a large skillet, over medium heat, add in sausage and cooked until completely cooked. Remove the sausage and place in a medium bowl.
Add the green pepper to hot skillet and cook for 1 minute, just to soften slightly. Remove from skillet and place in bowl with sausage.
Add the eggs to same skillet and cook scrambling them until just done. Remove eggs from skillet and add to bowl with sausage and green peppers.
Add in desired amount of black pepper. Stir gently to mix together.
Add in cheese and lightly mix.
Place half of the egg mixture done the middle of one pastry sheet. Cut diagonal cuts, about 1 inch apart, down both sides of the pastry sheet. Crisscross the strips over the egg filling. Repeat with remaining egg mixture and puff pastry sheet.
Brush the top of both pastry sheets with whisked egg.
Bake for 16-18 minutes or until crust is golden brown.