Description

This showstopping Beefy Breakfast Strudel combines seasoned ground beef, fluffy scrambled eggs, sautéed vegetables, and melty cheese all wrapped in golden puff pastry and topped with rich country gravy. Perfect for holiday mornings or weekend brunches, this impressive pastry looks complex but is surprisingly simple to prepare. You can even prep the filling the night before for easy morning assembly. Each slice delivers a complete breakfast with flaky, buttery crust and hearty, savory filling – an irresistible upgrade to your morning routine!

Ingredients

Scale

1 pound ground beef (85/15 lean-to-fat ratio)
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
6 large eggs
2 tablespoons milk
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 sheets puff pastry, thawed
1 egg beaten with 1 tablespoon water (for egg wash)
1 tablespoon sesame seeds or everything bagel seasoning (optional)
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups whole milk
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste
Fresh chives or parsley for garnish

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles as it cooks.
Once beef is no longer pink, add diced onion and red bell pepper. Cook for 3-4 minutes until vegetables begin to soften.
Add minced garlic, Worcestershire sauce, oregano, smoked paprika, salt, and pepper. Cook for another minute until fragrant. Remove from heat and allow to cool slightly.
In a separate bowl, whisk together 6 eggs and 2 tablespoons of milk until well combined.
Scramble the eggs in a non-stick skillet over medium-low heat until just set but still slightly moist. Remove from heat immediately.
In a large bowl, combine the beef mixture, scrambled eggs, cheddar cheese, and mozzarella cheese. Mix gently until well incorporated.
On a lightly floured surface, roll out one sheet of puff pastry to a 12×14-inch rectangle and transfer to the prepared baking sheet.
Spoon the filling mixture down the center of the pastry, leaving about 3 inches of pastry on either side and 1 inch at the ends.
Roll out the second sheet of puff pastry to the same size and place it over the filling.
Pinch the edges of the top and bottom pastry sheets together to seal, then fold the edges under to create a neat seam.
Cut 5-6 diagonal slits on top of the pastry to allow steam to escape during baking.
Brush the entire surface with egg wash, then sprinkle with sesame seeds or everything bagel seasoning if using.
Bake for 30-35 minutes, or until the pastry is puffed and golden brown.
Allow to cool for 5-10 minutes before slicing.
While the strudel is baking, make the gravy: Melt butter in a saucepan over medium heat.
Add flour and whisk constantly for 1-2 minutes to make a roux, being careful not to let it brown.
Gradually whisk in the milk, continuing to stir to prevent lumps from forming.
Add garlic powder, onion powder, salt, and pepper. Cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon, about 5-7 minutes.
Slice the strudel into 2-inch portions and serve with warm gravy, garnished with fresh herbs.

Notes

Keep puff pastry cold until ready to use for the flakiest results
The filling can be prepared the night before and refrigerated to save time in the morning
For extra flavor, try adding cooked, crumbled breakfast sausage or bacon to the filling
Make sure to drain any excess fat from the beef mixture to prevent a soggy bottom
If your gravy develops lumps, strain through a fine mesh sieve or blend with an immersion blender
Leftover strudel can be refrigerated for up to 3 days and reheated in a 325°F oven
To freeze: either freeze unbaked (adding 10-15 minutes to baking time when cooking from frozen) or freeze individual baked portions

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: per serving
Calories: 520
Sugar: 4g
Sodium: 580mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 24g
Cholesterol: 185mg

Keywords: breakfast strudel, beef breakfast pastry, savory breakfast, puff pastry breakfast, breakfast with gravy, make ahead breakfast, holiday breakfast, brunch recipe, hearty breakfast