YIELD: 5 Salmon fillets
PORTION (Serving Size): 1 piece of salmon

1. Preheat oven to 375 degrees Fahrenheit.
2. Thaw the puff pastry sheets 20 minutes prior to rolling.
3. Begin by making the roux, which will be used to tighten the ratatouille so the juices do not leak out of the puff pastry while the breakfast strudel is baking in the oven.  Place 3 tablespoons of butter in a small sauté pan. Turn to medium heat.  Once melted, add the 3 tablespoons of flour and mix together well.  Cook on medium heat for approximately 3 minutes or until lightly golden brown, whisking constantly to prevent the roux from burning.  Once the roux is a light golden brown, remove it from the heat. Set aside.
4. Place a large rondo on high heat and add the olive oil.  Begin by frying the Italian sausage until it is fully cooked and in large crumbles.  Once cooked, remove the sausage crumbles from the pan and set aside.  Drain most of the fat, leaving about ¼ cup in the saucepan.  Add the diced red onions, garlic and the diced bell peppers into the pan. Cook until the vegetables are soft and the onions are translucent.  Season the vegetables with salt and pepper.  Once the peppers and onions are cooked, add the button mushrooms followed by a little salt and pepper and cook for another 3-5 minutes on medium heat, until the mushrooms have softened and all the moisture is cooked out of them. Next, add the zucchini, summer squash and the eggplant. Season once again with a little salt and pepper.  Continue to cook the vegetables for another 3-5 minutes, stirring occasionally until all the liquid from the vegetables has evaporated.  Next, add the diced Roma tomatoes and cook for 2 minutes, again adding salt and pepper.  Next, add all of the roux and mix well. Follow by adding all of the Texas Pete® Garlic Hot Sauce and the cooked sausage crumbles.  Bring to a simmer.  The ratatouille will thicken almost immediately.  Continue to stir until all ingredients come together; approximately 2 more minutes. 
5. Finish the ratatouille with the fresh basil, parsley and adjust the flavor with salt and pepper if necessary.  Place the ratatouille in the refrigerator to cool.
6. Next, prepare the scrambled eggs.   Crack the 24 eggs and whisk them together with the orange juice.   Place a large sauté pan on medium-high heat and melt the 6 tablespoons of butter.  Once melted. add the eggs to the pan and begin to scramble.  Cook the eggs until they are fully cooked and scrambled and season with salt and pepper.  Place them in the refrigerator to cool.
7. Place the sheets of puff pastry on a floured work surface.  Use a rolling pin and roll out the puff pastry sheets a few inches on each side, keeping in a rectangle.
8. Divide the scrambled eggs and the ratatouille into 4ths.  Place a large mound of the scrambled eggs evenly down the center of the length of the sheet of puff pastry, leaving 2 inches on each for rolling them up like a burrito.
9. Top the scrambled eggs with ¼ of the vegetable ratatouille followed by 1½ cups of the shredded mozzarella cheese. 
10. Brush the perimeter of the puff pastry all the way around with the egg wash.  Carefully roll up the puff pastry like a giant burrito, tightly tucking in the ends and place all 4 of them onto sheet trays lined with parchment paper.  Brush the tops of the puff pastry with more of the egg wash and place them into the oven set at 375 degrees. Bake them for approximately 35-40 minutes or until the puff pastry is golden brown and crispy with an internal temperature of 155 degrees Fahrenheit.  Remove the strudels from the oven and place them on cooling racks before slicing. 
11. While the strudels are baking prepare the dipping sauce.  Combine the sour cream and the Texas Pete® Garlic Hot Sauce and mix well. 
12. Slice the strudels into your desired portion and serve immediately with the spicy sour cream for dipping.