Veggie Breakfast Strudel Recipe | Yummly
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Veggie Breakfast Strudel

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  • 9 eggs
  • 1 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper
  • 2 tsp. vegetable oil
  • 2 portobello mushrooms (sliced thin)
  • 1/4 cup sundried tomatoes (chopped fine)
  • 1 red pepper (cut into small dice)
  • 2 cups fresh spinach
  • 6 green onions (sliced thinly)
  • 1 pkg. Pepperidge Farm Puff Pastry (found in the freezer section of the desserts – follow instructions to thawing out pastry. You will use both pastry sheets.)
  • 1 cup shredded Gruyere cheese
  • salt
  • pepper
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    1. Whisk the following ingredients together in a small bowl to make an egg wash, and set aside: 1 egg, 1 Tablespoon of water.
    2. Heat a large skillet on medium high. When pan is hot and add a thin layer of vegetable oil to cover bottom of pan. Add the mushrooms and saute for about 2 minutes. Season with salt and pepper.
    3. Place the sundried tomatoes into the pan and cook another 2 minutes. Add the red pepper and continue to cook for 1 minute. Season with salt and pepper. Add the green onions and spinach and stir to combine, cook 1 minute.
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