Sausage and Egg Breakfast Strudel

Blueberry Muffins and Seedless Grapes
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Ingredients

  • 12 large eggs, divided
  • ½ cup mayonnaise
  • 1 (16-oz) pkg ground pork sausage
  • 2 Tbsp butter
  • 1 cup shredded Monterey Jack cheese
  • ½ tsp salt
  • 1 (17.3-oz) pkg frozen puff pastry, thawed

Instructions

  1. Whisk together 11 eggs and mayonnaise in a large bowl.
  2. Cook sausage in a large skillet over medium heat until browned and crumbly; drain. Wipe skillet clean. Melt butter in same skillet over medium heat; add egg mixture and cook until just set. Remove from heat; stir in cheese and sausage. Cover, and chill 30 minutes.
  3. Preheat oven to 400°F. Unfold pastry sheets onto a lightly floured surface; roll each into a 12- x 10-inch rectangle.
  4. Spoon half of egg mixture over pastry, leaving a 1-inch border on all sides; roll up jellyroll fashion, starting with long side, tucking ends under.
  5. Place rolls, seam sides down, on a lightly greased baking sheet.
  6. Lightly beat 1 egg in a small bowl; brush over strudels. Cut slits in top of strudels at 1-inch intervals.
  7. Bake 30 to 40 minutes or until golden brown.

Side Dish Ingredients

  • 1 (17.1-oz) box blueberry muffin mix
  • 1 lb seedless red grapes

Side Dish Instructions

  1. Bake muffins according to package directions. Serve muffins and grapes with strudel.

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