Texas Pete® Mediterranean Breakfast Strudel


    • 2 C Texas Pete® Garlic Hot Sauce
    • 1/8 C Oregano, dried
    • 1/8 C Basil, dried
    • 1/8 C Garlic powder
    • 1/8 C Lemon zest, finely minced
    • 1/4 C Extra virgin olive oil
    • 3 Tbsp Butter
    • 2 quarts Eggs, beaten, (equivalent to about 3 dozen)
    • 1 C Orange juice
    • 1/2 C Parsley, rough chopped
    • 2 – 10 oz. packages Spinach, (frozen), thawed, squeezed dry, rough chopped
    • Salt and pepper to taste
    • 3 C Feta cheese, crumbled or shaved thin
    • Texas Pete® Garlic Hot Sauce, as needed
    • 5 sheets Puff pastry, thawed
    • Flour, to help roll out puff pastry, as needed
    • 5 Eggs, beaten
    • Salt and pepper to taste


    YIELD: 5 Strudels
    PORTION (Serving Size): 3 oz.

    1. Combine the Texas Pete® Garlic Hot Sauce, oregano, basil, garlic powder, lemon zest and extra virgin olive oil in a mixing bowl and mix well.  Place in an airtight container and keep refrigerated until ready to use.  This can be made several days in advance or made fresh and kept in the refrigerator.  The flavors get better each day.
    2. Preheat the oven to 385 degrees.
    3. Use the 3 tablespoons of butter to grease a full 2 inch hotel pan.  Whisk together the 2 quarts of eggs with the orange juice, chopped parsley and the chopped spinach that has been squeezed dry. Mix well.  Pour the whole mixture into the greased 2 inch hotel pan.  Sprinkle all of the feta cheese evenly onto the eggs and season with salt and pepper.
    4. Place the hotel pan of eggs in the oven to bake for approximately 30 minutes or until the eggs are fully cooked and then immediately remove them from the oven and place the whole pan in the refrigerator to chill.
    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 a ¼ inch thickness.  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 widthwise.
    7. Place a strip of baked eggs onto half of each sheet of puff pastry followed by a couple splashes of Texas Pete® Garlic 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 into 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 rest before slicing.  Serve each slice with a couple tablespoons of the Mediterranean spiced Texas Pete® Garlic Hot Sauce and serve.

    Suggested Products


    Get monthly tips, trends, and a taste of what’s to come in foodservice.