Ham and Cheese Breakfast Strudels
photo by diner524
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1⁄3 cup swiss cheese, shredded
- 2 tablespoons parmesan cheese, grated
- 1⁄4 teaspoon salt
- 5 eggs, beaten
- 1⁄4 lb ham, fully cooked (about 3/4 cup)
- 6 sheets phyllo dough
- 1⁄2 cup butter, melted
- 1⁄4 cup dry breadcrumbs
-
Topping
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons fresh parsley, minced
directions
- In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
- In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
- Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 inches from a short side. Fold side and edges over filling and roll up.
- Brush with butter. Repeat. Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375° for 10-15 minutes or until golden brown. Serve immediately.
- To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
- Place 2 inches apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown.
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Reviews
-
Brilliant recipe! I loved the fact that instead of sprinkling cheese over the egg mixture, there is a cheese sauce blended in- it made them extra gooey and tasty! I used low fat sausage and low fat cheddar as suggested in the intro and was very happy with the flavour combination. This is one I'll make again, playing around with various fillings. Thanks for a keeper! Made for ZWT6.
RECIPE SUBMITTED BY
diner524
Trinity, 48
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