These bacon egg and cheese toaster strudels combine all your favorite breakfast flavors with a golden, flaky crust to create a handheld breakFEAST everyone will love. Every bite is loaded with bacon, scrambled eggs, and melty, sharp cheddar cheese. Delicious!
We’ve always loved breakfast food, so we try our best to make delicious recipes that are as fun and exciting as they are delicious. Nothing ticks those boxes like hand-held recipes!
There’s something about a meal or a snack you can eat with your hands that just makes things tastier and more fun. From a sweet start to the day with these cherry toaster strudels to a savory beginning with ham egg and cheese puff pastry, everyone always loves portable treats for the first meal of the day.
Our newest recipe ticks all the tasty boxes by wrapping classic breakfast ingredients in puff pastry dough to create a blast of breakfast flavor in every bite and a nice, buttery crust to go along with it.
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Why You’ll Love This Recipe
- Basic Ingredients: Every single ingredient in this recipe is one that is almost certainly in most kitchens. The puff pastry sheets might be the only thing you don’t already have on hand.
- So Easy: If you can scramble eggs and use a rolling pin, this recipe is for you. It’s super easy.
- A BreakFEAST: Every single bite of these strudels is loaded with classic breakfast flavors and textures, and the puff pastry shell adds a nice, buttery flakiness.
- Customizable: It’s easy to adjust the ingredients to suit your individual taste.
- Versatile: These make a great meal any time of day if you’re a breakfast food fan.
- Great for Meal Prep: These are freezer-friendly, so you can keep them on hand for a quick breakfast.
Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
Variations
- Bacon: Replace the bacon with sausage to make these sausage egg cheese toaster strudels. You can also use ham, Canadian bacon, or even chorizo for a Tex-Mex vibe.
- Cheese: You favorite bold cheese will work well in this recipe. Try cheddar, cheddar Jack, Colby Jack, Monterey Jack, or Pepper Jack.
- Spicy: Add a little cayenne or red pepper flakes to the eggs for some heat.
- Mexican-Inspired: Use chorizo and add some sliced jalapenos to the filling before baking the strudels.
- Crescent Dough: Wrap the filling with crescent dough for a similar buttery flavor but with more substantial doughiness.
- Gravy: Add a little southern sausage gravy before closing up and baking the pastries for a full breakfast experience. Alternatively, dip your strudels in it!
How to Make Bacon Egg Cheese Toaster Strudels
Step 1: Cook the bacon until crispy. Pour off the excess bacon grease and whisk the eggs and seasonings.
Step 2: Scramble the eggs in the same pan.
Step 3: Add the scrambled eggs to a large bowl and mix in the crumbled bacon.
Step 4: Roll the pastry sheets out lightly on a floured surface and cut them into nine squares.
Step 5: Top nine of the squares with cheese, a spoonful of the egg mixture, and more cheese.
Step 6: Top with the remaining nine squares and crimp the edges thoroughly with a fork.
Step 7: Brush the pastry with egg wash and bake at 400°F on a baking sheet lined with parchment paper until golden.
Step 8: Serve warm and enjoy!
Tips
- Be sure your bacon is cool enough to handle safely before crumbling it.
- Make sure as much grease as possible is drained off the bacon before adding it to the eggs.
- Whisk the eggs until frothy for the best texture.
- You only need a little of the bacon grease in the pan for the eggs. Pour off the grease completely, and the remaining coating will be perfect.
Bacon Egg Cheese Toaster Strudels FAQ
The classic, savory breakfast flavors of these strudels are perfect with gravy for dipping, fresh fruit, or pairing with a pastry for a sweet and savory breakfast.
To ensure your pastries stay closed while they bake, it’s imperative that you thoroughly crimp the edges to seal them. Even a small inadequately crimped area can create a situation where the seam comes apart.
Dofur is the puff pastry of choice whenever possible, as it’s made with butter for the best flavor. However, Pepperidge Farm ranks a close second among consumers for its flavor.
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Bacon Egg Cheese Toaster Strudels
Ingredients
- 1 box puff pastry sheets
Toaster Strudel Filling
- 12 ounce bacon
- 6 large eggs
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- 1 ½ cups sharp cheddar cheese, shredded
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 400 degrees and line a baking sheet(s) with parchment paper. Set aside.
Toaster Strudel Filling
- In a frying pan over medium heat, cook bacon until crispy. Drain excess fat from the pan.
- Remove bacon from pan and place on a plate lined with paper towels to absorb some of the grease, then crumble it up and add it to a large bowl.
- In a medium bowl, whisk eggs, garlic salt and pepper together until combined.
- Pour egg mixture into the pan used to cook the bacon, and cook over medium heat until eggs are scrambled and cooked to desired consistency, then add the eggs in with the crumbled bacon, stir to combine.
- On a clean dry, lightly floured surface, roll out pastry sheets, one at a time, and cut each sheet into nine squares.
- Place pastry squares a bit apart on the prepared baking sheet(s).
- Add shredded cheese to each square, followed by a spoonful of bacon and egg mixture, followed by more shredded cheese.
- Place the other nine squares on top of the mixture, and using the tines of a fork, press down on the dough to seal the edges.
Egg Wash
- In a small bowl, whisk egg and water together.
- Brush egg wash over each puff pastry square.
- Bake in the oven for 10-12 minutes or until golden.
- Remove and serve hot, and enjoy.
Notes
- Refrigerate for up to 3 days in an airtight container.
- Wrap individual strudels in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Defrost overnight in the refrigerator if frozen. Then, microwave at 1-minute intervals until heated through.
- Be sure your bacon is cool enough to handle safely before crumbling it.
- Make sure as much grease as possible is drained off the bacon before adding it to the eggs.
- Whisk the eggs until frothy for the best texture.
- You only need a little of the bacon grease in the pan for the eggs. Pour off the grease completely, and the remaining coating will be perfect.
