Beefy Breakfast Strudel with Gravy

Ingredients:

• 1-1/2 cups sliced, Cooked (Leftover) Corned Beef Brisket

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups heavy cream
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon Worcestershire sauce
• 5 eggs, divided
• 2 tablespoons sour cream
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1-1/2 cups shredded hash brown potatoes, thawed if frozen
• 1 tablespoon everything bagel seasoning

Cooking:

1. Heat 2 tablespoons butter in medium saucepan over medium heat until hot. Add onion; cook and stir 3 to 4 minutes or until onion is tender. Add garlic; cook 1 minute or until fragrant. Stir in flour, salt and pepper; cook and stir 1 to 2 minutes.
2. Stir in cream; bring to a boil, whisking constantly. Reduce heat; simmer 2 to 3 minutes or until sauce thickens slightly, stirring occasionally. Stir in pepper and Worcestershire sauces. Divide gravy in half; set half aside.
3. Whisk together 4 eggs and sour cream in medium bowl. Heat large nonstick skillet over medium heat until hot Add eggs; cook 1 to 3 minutes or until eggs are scrambled and almost set, stirring occasionally.
4. Preheat oven to 375°F. Unroll puff pastry; place on parchment lined baking sheets. Layer half of potatoes, beef, eggs and gravy lengthwise down center of pastry. Cut 10 strips, about 1-inch apart on each side of filling. Alternately fold and twist strips over filling, pinching ends together. Repeat with remaining dough, potatoes, beef, eggs and gravy.
Cook's Tip: Lightly brush any flour off pastry before assembling strudel. 


Keep pastry covered with parchment paper or a damp towel so it doesn't dry out.
5. Whisk remaining egg in small bowl; brush egg over pastries. Sprinkle with everything seasoning.
6. Bake 15 to 20 minutes, rotating halfway through, until golden brown and crisp. Cool slightly; slice each into 7 pieces. Serve with reserved gravy.