I remember the first time I heard of muffins for breakfast. I wasn’t fooled, I knew it was a way for people to acceptably eat cake for breakfast and it’s a notion that I still eschew to this day. I can eat pancakes or other sweet things but I draw the line at eating cakes aka muffins for breakfast. Morning tea and afternoon tea is fine but I feel that it’s too much for breakfast. To me, it’s a little like buying a Snuggie. That signals the beginning of the end, giving up if you will. Apologies to all Snuggie owners, but you need to know that it looks like a cult outfit 
I saw this on Barbara’s blog for her Daring Bakers entry. Her fruit version didn’t quite work out to plan and determined, she awoke the next morning to give this version a go – an attitude I fully understand. The strudel itself is delicious, like a Quiche Lorraine. I knew that I’d love this and with the long weekend coming up I wanted to make this for a brunch. I’m not crazy enough to suggest you get up at 7am to make this. Serving this around 11am seems like a more normal time. And no Snuggies involved I promise
Tell me Dear Reader, what’s your favourite Long Weekend brunch meal? Pancakes? Scrambled eggs? Eggs Benedict? Or something more exciting altogether?
P.S. If you haven’t had a chance to do so, I’d be ever so pleased if you could fill in the Not Quite Nigella survey. There’s a chance to win 1 of 3 Nigella Lawson aprons! 
Link here.
Breakfast Strudel
- 1 lot of strudel dough (see below)
For filling
- 3 boiled eggs
- 1 cup grated cheese plus 1/2 cup to sprinkle on top
- 4 rashers of middle bacon
- 6 eggs
Plus
- 1/2 cup (1 stick / 115 g) unsalted butter, melted, divided into two
- 1 1/2 cups (350 ml) fresh bread crumbs
1. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
2. Mix filling ingredients together (except for the 1/2 cup of cheese to sprinkle).
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands but I used a silicon one and there were no problems with tearing). Sprinkle the buttered dough with the bread crumbs. Spread the cheese mixture about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip (as my filling wasn’t very solid it spread).
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 20 minutes or until it is light golden brown. Sprinkle with cheese and bake for another 5-8 minutes. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Strudel Dough:
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
- 1 1/3 cups (200 g) unbleached flour
- 1/8 teaspoon salt
- 7 tablespoons (105 ml) water, plus more if needed
- 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
- 1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary. Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better). I let it rest overnight.
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth – I didn’t have a tablecloth or a plastic sheet so I used a large butcher’s apron anchored down with what I could find (a ceramic canister and a bottle of drink) and I tucked the ends into the drawer. Dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
There are more tips on the dough on my original Daring Bakers Strudel story here.
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51 Comments | Add your own
OMG, that strudel is wonderful! That’s such a great idea! Fantastic!
Cheers,
Rosa
Hee – Lorraine you might want to edit step 3! I’m not sure that sour cherries were supposed to be mentioned in this recipe
Mmmmm, this looks awesome! Great flavors.
Very interesting. Worth a try next weekend… probably with ready made filo.
oh! that looks soooooo good. It’s making me hungry.
LOL @ the snuggie cult reference.
This is a great alternative to th usual bacon and egg roll! I love it!
Looks very nice!
I’m off to have breakfast now
x
OOPS….cherries in a bacon & egg strudle? please post the corect recipe as I really want to try it
yes, yes, ALl of them together! I’m greedy! And I’m seriously in LOVE with this strudel! omg!
Lorraine, did you have a cut and paste error somewhere. I couldn’t quite see where the cherries go. either way, its sounds wonderful. just a pity its already after 10 on the queens birthday and not enough time to make it for breakfast this morning. Oh well. Its off the the Wattletree Cafe in Healesville for the all day breakfast then.
Cheers. Keep up the good work. Your turn of phrase always puts a smile on my face.
i started reading this post thinking to my self ’she must wake up really early in the morning’ to make breakfast! glad to hear that you served this one at 11am! looks really good!
and my favourite brunch item at the moment is corncakes – esp. the ones I had at Zumbo’s a couple of weeks back!
just noticed, check point no. 3 on the breakfast strudel, you’ve mentioned sour cherries?
I love the idea of a savoury breakfast strudel – although I don’t like bacon or eggs. I confess I have been known to eat cake – especially lately when my eating is all over the place.
Unfortunately I haven’t made much of an effort with breakfasts since Sylvia was born but I do enjoy a lot of smoothies – and if I had a bit more time I would make pancakes or potato scones – and always love pancakes or a good veg fry up when eating out for brunch
wow… first time see savoury strudel… must be great for this cold winter
That looks so delicious! The only thing that scares me is making the dough, especially the bit where you have to pull it out so much. Also do you think it’s necessary to use cider vinegar? I have regular white, malt and red wine vinegars… Can I just add apple juice to one of them? :p
Love them all-but right now I’m missing crispy hot Masala Dosa’s with a nice hot cup of “filter”cofee(or “kaapi” as it’s called in South India)!!
Looks just like what I would fancy for brunch. Love the cross section shot, so much eggy, baconey, cheesy goodness! My favourite brunch on a sunny Sydney day is eggs benedict with bacon on brioche at le petit creme *sigh*
I’m so happy you tried it and liked it. My husband said it tasted like quiche too. I have to admit to liking sugar in the morning – muffins, donuts, a huge ooey gooey cinnamon roll are right up my alley. I had to Google Snuggie – lol – I hope that’s not in my future!
oh my! this looks delicious. nice variation to the usual apple strudel. I hav e to make this
I know Lorraine, what’s with Snuggies? What’s wrong with a good old-fashioned dressing gown? Far less likely to be tripped over or accidentally dipped in a cup of tea.
As for weekend breakfasts, i’m very partial to apple pancakes and lemon raspberry muffins. Sorry, but any excuse for cake
The strudel looks delicious! My favourite long weekend breakfast has to be home made baked beans with bacon and toast. I made some with my slow cooker and they were so good!
Hi, This sounds absolutely wonderful but my cooking skills do not extend to making the dough. What would I use as a ready-made replacement…puff pastry???…filo pastry??? And how much would I use…two, three or more sheets of filo?
Thanks so much for a fantastic website!!
oh yum, strudel with with bacon and egg in it could there be a better combination!
Unfortunately I had to work today, so no long weekend for me! My idea of a great weekend breakfast, would be french toast with freshly squeezed orange jucie…made by someone else! lol
Wow this is something I had never thought of for sure! But I can easily imagine myself having this for brunch with a cup of coffee
Looks so goood! And gotta applause for your enthusiasm and waking up early for cooking, I could never wake up that early during weekend LOL
lol snuggie.I’m sick of these advertisement every morning when I watch the morning Kerry-Ann and other morning how, this snuggie is everywhere.
The strudel seem have so much filling, maybe it’s for brunch?
I just visited Channel and see that there are these Tokyo nail pastel colour series, have you seen that?
That is a great idea for a strudel filling and it looks so delicious. I am not a brunch person; I need breakfast and then lunch. With a snack in between (the muffins get eaten at snack time).
What a terrific brunch dish!
LOL @ Huggies. I think they look like some sort of homebaked Jedis in them.. lol
My favourite breakfast would have to be beautifully ripened tomatoes, crispy bacon, runny poached eggs and buttered turkish toast.
I used to get this incredible one at a cafe where they baked ricotta with vanilla and served it warm atop a seasonal fruit salad, with toasted muesli and cinnamon infused hony.. heaven on a plate.. which they have taken off the menu!!!
I love how the strudel looks fairly normal on the outside, then when it’s cut open … wow, cheesey bacon goodness~!
I thought this was fantastic when I saw it on Barbara’s blog. Great to see you’ve tried it, I’m waiting for the moment I can give it a go.
My long weekend breakfast/bunch is definitely PANCAKES!! Yum Yum Yum Yum
Hi Rosa-Thankyou so much!
Hi Katy-Haha thankyou so much! Definitely not
Hi sara-Thankyou very much!
Hi Ellie-Ready made filo is definitely an excellent option!
Hi jess-hehe thankyou!
Hi Trisha-It’s true though isn’t it
Thankyou!
Hi Iron Chef Shellie-Cool! Hope you had a great breakfast!
It always tastes better on a day off doesn’t it 
Hi meg2_copd-I’ve changed it!
Hi Sophia-Hehe cool! It was really good. I need to make it again I think
Hi gliderguider-I sure did
No matter how many times I proof read things, I miss something! Thanks so much. Maybe another weekend? All day breakfast sounds like just the ticket 
Thankyou so much!
Hi Panda-Hehe noooo! I get very upset when I am woken up early. That’s when I’m most grumpy
Oooh they’re serving corncakes there? I must get myself back to the cafe soon!
Hi Johanna-Hehe ahhh ok! Perhaps you could do a different vegetarian version like spinach and feta? They sound delicious! I don’t think I’ve ever tried a potato scone!
Hi Ja-It was! Anytime the oven is good is good as far as I’m concerned
Hi Javs-Cool! I don’t think you need to use cider vinegar, a regular white vinegar will do and I don’t think you would need to add apple juice
Hi Sweta-Sounds delicious! I like Masala Dosas
Hi Steph-Hehe I had to get a cross section shot! More food pornish that way
Ah yes breakfast at LPC is a fabulous thing indeed!
Hi Barbara-I just seem to adore the food that you cook. Your family is SO lucky! Oh hang on a cinnamon roll is absolutely not cake and totally welcomed in my domain. Oh yes that’s a good thing that you don’t know what it is! Me too!
Hi snooky doodle-Thankyou so much!
Hi Nic-I know!
I will resist! Like Crocs I won’t be participating in that fashion trend 
Apple pancakes? Be still my beating heart! 
Hi romaverona-Thankyou! I saw that on Vogue!
I bought a ham hock a few days ago to make my own baked beans. I hope they turn out as well as yours (although I don’t have a slow cooker).
Hi Angela-You could absolutely use a bought filo pastry. Perhaps 5 sheets would do I should think for a strudel. It might need less filling though as this makes a fairly large strudel but then again it depends on the size of the filo. You’re welcome!
Hi Maria-Thanks! It was Barbara’s genius
Aww you poor thing! 
Yum yes French Toast is a fantastic breakfast-the kind of thing you never have the time to make on a weekday so it always feels special!
Hi Yas-Yes it is so nice for brunch/breakfast (whatever one you happen to be up for (me usually brunch on weekends
). I wish I didn’t get woken up early-but if I do I may as well bake! 
Hi Lilia-lol yes the lovely ads for them! They’ve sold millions apparently so their very own cult! Oh yes the Tokyo Happening collection? They’re pretty but a bit too frosted for me (I grew up in the 80s
and so frosted always reminds me of being a teenager)
Hi Jamie-Ahh I guess then you might be an early riser?
I usually sleep in so brunch is the only option I’m given 
Hi Cakelaw-Thankyou!
Hi Lulu-Haha so true!
Oh yum you’re making me so hungry with that description! Aww no, that’s so disappointing when
they take something brilliant off the menu. Like when they discontinue your favourite lipstick or nail colour!
Hi Belle-Haha! Yes who knows what lies within a strudel-until you cut it open!!
Heh, I’ve been known to enjoy a piece of cake for breakfast, yet for some reason muffins don’t particularly call out to me. They’re good once I taste one, but I hardly ever want to make or eat them for breakfast. I remember one place I worked where we had muffins and croissants available. Always went for the croissant. What’s a muffin next to a croissant?! Plus those muffins were huge to the point of being unappetizing.
I am so going to make this strudel. Thanks so much! And I filled out the survey a few days ago. =)
What a great way to enjoy your breakfast! I love cakes for breakfast, I can even eat ice-cream for breakfast actually.
That looks lovely! I’m planning to make a savory strudel this week as well, but am going to do a spanakopita-inspired one for dinner. I am a horribly late riser and don’t often put forth a lot of effort for breakfast, but anything with fresh fruit is perfect for me. As long as I have my tea and a little fruit I’m good (though I don’t have anything against French toast or blueberry pancakes).
i can’t believe you’re not a muffin fan! meh, if given the choice between measly muffins and this stunning creation, i’d go for the savory.
and my favorite lazy day brunch dish is a stack of pancakes or a plate of cinnamon rolls.
Haha.. I also had to google Snuggie – you’re kind of promoting them
I’m sure some online marketing guy will be rewarded for all the created traffic.
My hubby always makes us omelets for sunday breakfast but since he likes to experiment they vary widely from cheesy to spicy – or both. I think my favorite is when he makes them burrito-style – in a tortilla with cilantro, salsa and avocado.
You know what, I think I like this savory version better than the sweet one. I just have to wrap my brain around the idea of a savory strudel.
My favorite brunch item would be anything baked in a casserole: baked french toast, strata, etc. These things can only be legally enjoyed at brunch. They’re too heavy for breakfast, too incomplete for lunch, and too cute for dinner. I realize I’m not making much sense here, but you know …
I love the sound of this! On weekends I tend to make pancakes or waffles, but on weekdays my breakfasts are quick and easy.
I’m so dull. I always eat the same breakfast.
I eat exciting breakfasts, like waffles and pancakes, for dinner.
What a gorgeous Strudel & a equally gorgeous picture. Thanks for the step by step illustration.. good for no baker like me:-)
I think it’s the cheese on top that really does it for me with your breakfast strudel!
Looks yummy. If I’m eating out, I love an eggs benedict. At home, my husband does home-made hashbrowns – grated potato in a pan – adds eggs, maybe a little bacon, beans. I like to add a little maple syrup to mine, but I’m weird like that.
This looks like a lovely way to eat bacon and eggs. I love having a special breakfast of any kind, but pancakes is probably the winner.
How neat! A savory breakfast strudel sounds fantastic! Love the filling!
Hi Sairis-Ahh interesting! Yes Id definitely go for the croissant too given the choice and yes the size of them is just too huge at times! Cool! And thankyou for doing the survey!
Hi Pigpigscorner-hehe really? Ice cream perhaps on a really hot day!
Hi anna -that sounds lovely! Fresh fruit also has the advantage of being very easy to prepare and I confess that’s what I usually cna be bothered with.
Hi grace-I just can’t do it. Morning tea is fine or afternoon tea but not fpr breakfast. Also I haven’t had many good muffins in my life. Perhaps that is why? Oh yes pancakes and cinnamon rolls do it for me!
Hi Lisbeth-haha nooooo! Oh the humanity!
Ooh that sounds nice, can he have a word to my husband? 
Hi Leela-It’s like a pie I guess or a savoury pastry
Ahh yes the brunch only food, interesting category that! No you’re making perfect sense!
Hi Sara-Yep I think that’s the case for many! I love breakfast food though and I love eating them at dinner!
Hi Blond Duck-Do you? No, really I expect you to eat fabulous breakfasts!
Hi Soma -Thankyou! You’re more than welcome!
Hi Y-Yep the cheese on top is essential, absolutely so!
Hi MrsDesperate -Sounds absolutely delicious! No it sounds lovely! I love bacon and maple syrup-such a great combo!
Hi Arwen-It’s a bit of a twist on the normal bacon and eggs (not that there’s anything wrong with that
). I always associate pancakes with weekends which is a nice association 
Hi 5 Star Foodie-Thankyou! It was great, Barbara’s a genius!
I am happy to know I am not the only one who laughs at the snuggie idea.
I also have the same theory on muffins too and I love this idea. Great way to get the joy of an omlette without all the extra staring at a pan wondering if it is time to flip.
Wow, what a fantastic idea to make a savoury strudel! It looks so good!
Hi Jeff-Haha I like to think that there are more of us than them!
Thanks-it is is much more transportable too-I gave it to hubby for lunch too! 
Hi Rilsta-Thankyou so much!
WOW, that strudel looks absolutely wonderful!!!!
What a great way to start the day! This recipe is high on my to-make list!
My idea of a long brunch is….hot creamy porridge with cinnamon milk topped with chai steeped poached fruits. This is a winner at my cafe. I created it for our breakfast menu.
Another favourite of mine is french toast with orange curd and raspberrys (also on the menu) ;o)
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[...] without mixing things up from omelets and scrambles once in a while. Not Quite Nigella’s Bacon, Egg and Cheese Breakfast Strudel is a great change of pace that incorporates several breakfast staples. The strudel is a bit like a [...]
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