Texas Pete® Ham and Cheese Breakfast Strudel


    • 2 C Whole Grain Mustard
    • 1 C Honey
    • 1 C Texas Pete Hotter Hot Sauce
    • 3 tbsp Butter
    • 2 quarts Eggs, beaten, equivalent to about 3 dozen large eggs
    • 1 C Orange Juice
    • 1/2 C Parsley, rough chopped
    • Salt and pepper to taste
    • 3 C Ham, diced small
    • 1 1/2 C Tomato, seeded, diced
    • 1 C Cheddar Cheese, mild, shredded
    • 1 C Mozzarella Cheese, shredded
    • 1 C Swiss Cheese, shredded
    • Texas Pete Hotter Hot Sauce, as needed
    • 5 sheets Puff Pastry, thawed
    • 5 Eggs, beaten
    • Salt and pepper to taste


    YIELD: 5 strudels
    PORTION (Serving Size): 3 oz.
    1. Place the whole grain mustard, honey, and the Texas Pete Hotter Hot Sauce in a mixing bowl and mix well, keep refrigerated until ready to use.
    2. Preheat the oven to 385 degrees.
    3. Use 3 tablespoons of butter to grease a full 2 inch hotel pan.  Combine the 2 quarts of eggs with the orange juice and chopped parsley.  Season with salt and pepper and mix well.
    4. Pour the whole egg mixture into the greased 2 inch hotel pan.  Sprinkle the diced ham followed by all three of the shredded cheeses over the egg mixture and then place in the oven to bake for approximately 30 minutes or until the eggs are fully cooked.  Once they are cooked remove them from the oven and refrigerate until ready to use.
    5. While the eggs are cooling begin rolling out the puff pastry.  Sprinkle a couple tablespoons of flour on your work table to prevent the puff pastry from sticking while rolling it.  Use a rolling pin and roll out the puff pastry to about ¼ inch thick.  Once it has been rolled out dust off all the excess flour.  The dimensions of the puff pastry sheet should be approximately 16 inches long by 14 inches wide.
    6. When the eggs are chilled carefully flip them out of the hotel pan and onto a large cutting board.  Slice the eggs into 5 even rows the widthwise.
    7. Place a strip of baked eggs onto one half of the sheet of puff pastry followed by a couple splashes of Texas Pete Hotter Hot Sauce.  Fold the puff pastry over the eggs and seal all sides.  Trim pastry to leave ½” on each side.  Place all 5 strudels on a parchment lined sheet tray.
    8. Crack the 5 eggs in a bowl and whisk well.  Brush the top of the strudels with the egg wash and then sprinkle the top with salt and pepper.
    9. Bake in the oven for approximately 30 minutes or until golden brown and crispy and an internal temperature of 155 degrees has been reached.  Remove the strudels from the oven and let them rest before slicing.  Serve each slice with a couple tablespoons the Texas Pete Hotter Hot Sauce spiked honey mustard and serve.

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