Breakfast Strudel

Ingredients:
· 1 box (1.1 lb) puff Pastry Dough. (In frozen food section-Pepperidge Farm is good)
· 3 Tbsp. unsalted butter Pastry
· 1 cup frozen cubed has brown potatoes
· 1 cup red or green bell peppers, seeded and diced
· ½ cup onion, diced
· 1 cup smoked ham, diced
· 11 eggs
· 2 Tbsp. minced chives
· 4 oz. cream cheese
· 2 Tbps. orange juice (The Vitamin C preserves the color of the eggs)
· 1 egg
· 1 Tbsp. water
· 2 Tbsp. Parmesan cheese, shredded

Preparation:
· Thaw pastry according to package.

· Melt butter in pan over medium heat. Add potatoes and sauté 5 minutes. Stir in peppers and onions; sauté 3 minutes, then add ham.

· Whisk 11 eggs and chives together. Add to the pan and scramble until just set. Season with salt & pepper to taste. Remove from heat. Stir in cream cheese and juice until blended. Refrigerate eggs while working with the pastry.

· Unfold pastry sheet on a work surface that is lightly dusted with flour. Roll out lengthwise to 12 x 10. Lay out and cut pastry into like a fish bone pattern. Fill in ½ egg mixture and braid. Repeat with the remaining pastry and egg mixture.

· Place on lightly sprayed baking sheet.

· Combine the remaining egg and water and brush over strudels. Sprinkle with parmesan cheese. Bake at 400 for 20-30 minutes until golden. Let cool 5 minutes before slicing.