12 large eggs
1 17oz package frozen puff pastry, thawed
½ cup mayonnaise
1lb bacon, ham, meat of choice
6oz baby spinach
3 cloves garlic minced
1c. shredded cheese of choice I use a Colby/jack mix
1 cup chopped tomato
1/4t Tony Chachere’s seasoning
In a large bowl, whisk together 11 eggs, salt pepper and Tony Chachere’s and mayonnaise until smooth.
In a large skillet, cook bacon until crisp and set aside. Through in all the veggies, garlic and meat , cook for 1 minute, stirring occasionally or until spinach is wilted. Add egg mixture and cook until eggs are set but not dry. Remove from heat and stir in cheese and bacon if using that as your meat. Place mixture in a bowl cover and refrigerate for 30 minutes or over night.
Preheat oven to 400. Line large baking sheet with parchment paper.
On a lightly floured surface roll 1 sheet of puff pastry into a 12/12 in rectangle. Transfer sheet to your prepared baking sheet. Spoon egg mixture down the center of the puff pastry. Be sure to leave a border of about 1 inch on all sides. Cut pastry on side borders crosswise into 1 inch strips. Crisscross strips over filling.
In a small bowl whisk the remaining agg intil smooth. Brush egg over strudel. Bake for 30 minutes or until pastry is golden brown. Cut into slices to serve.