2 sheets puff pastry
2 tablespoons butter
1 cup frozen cubed hash brown potatoes
1 cup red bell pepper – seeded and diced
½ cup sweet onion - diced
1 cup cooked bulk sausage – drained well
12 eggs
2 tablespoons minced fresh chives
4 ounces cream cheese
2 tablespoons freshly squeezed orange juice

Egg Wash:
1 egg
1 tablespoon water
2 tablespoons Parmesan cheese

Preheat oven to 400 degrees



Thaw pastry according to package directions, about 30 minutes.



Melt butter in a large nonstick skillet over medium high heat. Add potatoes and sauté 5 minutes.



Stir in bell pepper and onion; sauté 3 minutes then add cooked sausage.



In a large bowl, whisk the eggs and chives. Add eggs to the pan and scramble till set. Season with salt and pepper to taste. Remove the pan from the heat and cream cheese and orange juice. Refrigerate egg mixture for about 30 minutes, to cool completely.



Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll each piece of puff pastry lengthwise to 12X10 then transfer to a silpat (or parchment) and place each piece puff pastry on a half sheet pans. Trim pastry ~ cut off top corners and notch bottom to create flaps.



Spoon half the egg mixture down the center; cut strips on both sides at a 45 degree angle.



Fold up the flaps at both ends, then braid the strips across the filling. Repeat with pastry and remaining egg filling.



Egg Wash:

Combine the remaining egg and water; brush over top of strudels. Sprinkle with Parmesan cheese and bake 20-30 minutes, or until golden.



Let cool 5 minutes before slicing