Sausage and Egg Breakfast Strudel
Blueberry Muffins and Seedless Grapes
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
- Whisk together 11 eggs and mayonnaise in a large bowl.
- 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 refrigerate 30 minutes.
- Preheat oven to 400°F. Unfold pastry sheets onto a lightly floured surface; roll each into a 12- x 10-inch rectangle.
- 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.
- Place rolls, seam sides down, on a lightly greased baking sheet.
- Lightly beat 1 egg in a small bowl; brush over strudels. Cut slits in top of strudels at 1-inch intervals.
- Bake 30 to 40 minutes or until golden brown.
Side Dish Ingredients
- 2 (7-oz) pouches blueberry muffin mix
- 1 cup milk
- 1 lb seedless red grapes
Side Dish Instructions
- Bake muffins according to package directions using milk. Serve muffins and grapes on the side.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
917
|
358
|
1275
|
| Fat (g) | 73 | 9 | 82 |
| Sat. Fat (g) | 28 | 4 | 32 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 28 | 66 | 94 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 1491 | 320 | 1811 |
| T. Sugs (g) | 4 | 40 | 44 |
| A. Sugs (g) | 2 | 26 | 28 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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