Denver Omelet Breakfast Strudel

Denver Omelet Breakfast Strudel is an easy, yet elegant breakfast with ham, green peppers, shallots, eggs, cheese all wrapped up in buttery pastry.

A classic Colorado breakfast is the Denver omelet. I know there is no explanation needed. I grew up on this and loved it. In fact, it is my favorite omelet. I don’t make it that often because of the amount of time it would take to whip up 11 omelets for my kids and the kids I watch before school. It would take too much time because even using the skillet, I would only serve 4-6 at a time, and that just won’t cut it.

They all love to eat at the same time, visiting with each other and then playing together immediately after. Plus, why would I draw out chaos longer than needed, right? A few days ago, I had this thought come to me – why not an omelet as a sandwich. That thought was quickly killed as I would only be able to serve a few at a time. Then I thought about how much all the kids love strudels.
What about an omelet strudel? So that is what I came up with.

An easy, pleasy, and done in a jiffy Denver Omelet Strudel. They’re great to serve in the morning when you don’t have a ton of time and still want to have a good breakfast. Also, they’d be very nice to have at a shower or brunch. It is beautiful and still good when at room temperature.
Enjoy! XOXO San

How do you make Denver Omelet Breakfast Strudel?

• Preheat oven to 400 degrees.

• Prepare 2 baking sheets by spraying with cooking oil and set aside.

• Follow puff pastry thawing directions. Once thawed, place each one on separate baking sheets. Roll lightly with a rolling pin.

• Heat 1 teaspoon in a medium skillet. Add green peppers and sauté for a minute or two to slightly soften. Remove peppers from pan and place in a bowl to set aside.

• Add shallots to heated pan and sauté for a minute to lessen to potency. Place in the bowl with peppers. 

• Cook ham cubes in the same pan for 2-3 minutes to warm. Remove and place in the bowl with shallots and peppers.

• Scramble and cook until the eggs are no longer look wet. Once done, remove from heat and set in a large mixing bowl. Add in peppers, shallots, ham, salt, and pepper to taste. Mix together, then add cheese and slightly toss.

• Add 1/2 of the egg mixture to one pastry sheet. Have it directly in the center, in a row. The cut diagonal cuts down the sides of your sheet of pastry and crisscross them over the egg filling. Repeat with left over egg and puff pastry sheet.

• Take 1 egg, whisk it and then using a basting brush, brush the egg mixture on top of both of the strudels.

• Place in the oven, one pastry at a time, and bake for 16-18 minutes. The crust should be golden brown. Serve immediately.

Looking for more easy breakfast ideas? Try these: Easy Egg Breakfast Muffins, Easy Breakfast Casserole, and Colorado Breakfast Hash.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Denver Omelet Breakfast Strudel

Prep: 12 minutes mins

Cook: 18 minutes mins

Total: 30 minutes mins

Servings: 8 -10

Calories: 486 kcal

Denver Omelet Breakfast Strudel is an easy, yet elegant breakfast with ham, green peppers, shallots, eggs, cheese all wrapped up in buttery pastry.

ByBy: Sandra

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Ingredients

 

• ▢ 12 eggs whisked
• ▢ 1 teaspoon olive oil
• ▢ 1 green bell pepper diced
• ▢ 2 shallots thinly sliced
• ▢ 1 ham steak cubed
• ▢ 1 1/2 - 2 cups Monterrey jack cheese shredded
• ▢ 2 puff pastry sheets I used Pepperidge Farms
• ▢ salt and pepper to taste
• ▢ 1 egg whisked for topping

Instructions

 

• Preheat oven to 400 degrees.
• Prepare 2 baking sheets by spraying with cooking oil and set aside.
• Follow puff pastry thawing directions. Once thawed, place each one on separate baking sheets. Roll lightly with a rolling pin.
• Heat 1 teaspoon in a medium skillet. Add green peppers and sauté for a minute or two to slightly soften. Remove peppers from pan and place in a bowl to set aside.
• Add shallots to heated pan and sauté for a minute to lessen to potency. Place in the bowl with peppers. 
• Cook ham cubes in the same pan for 2-3 minutes to warm. Remove and place in the bowl with shallots and peppers.
• Scramble and cook until the eggs are no longer look wet. Once done, remove from heat and set in a large mixing bowl. Add in peppers, shallots, ham, salt, and pepper to taste. Mix together, then add cheese and slightly toss.
• Add 1/2 of the egg mixture to one pastry sheet. Have it directly in the center, in a row. The cut diagonal cuts down the sides of your sheet of pastry and crisscross them over the egg filling. Repeat with left over egg and puff pastry sheet.
• Take 1 egg, whisk it and then using a basting brush, brush the egg mixture on top of both of the strudels.
• Place in the oven, one pastry at a time, and bake for 16-18 minutes. The crust should be golden brown. Serve immediately.

NUTRITION

Calories: 486kcalCarbohydrates: 29gProtein: 19gFat: 31gSaturated Fat: 8gCholesterol: 278mgSodium: 613mgPotassium: 274mgFiber: 1gSugar: 1gVitamin A: 440IUVitamin C: 21.6mgCalcium: 50mgIron: 3.2mg

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Kids review: While they would have preferred no green peppers. This went over well. It has been added to our breakfast rotation. They loved the cheese, ham, and eggs. I was shocked when I saw one of my daughters pick out the egg filling, not eating the flaky crust on the outside. My husband was to the rescue and didn’t let it go to waste.