Ham & Cheese Breakfast Strudels
“These get the morning off to a cheery start! Sometimes I assemble the strudels ahead and freeze them individually, then bake them as needed.” —Jo Groth, Plainfield, Iowa
| Servings | Prep Time | Cook Time |
| 6servings | 25minutes | 10minutes |
| Servings | Prep Time |
| 6servings | 25minutes |
| Cook Time |
| 10minutes |
Ingredients
- 3 tbsp butter divided
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/3 cup shredded Swiss cheese
- 2 tbsp grated Parmesan cheese
- 1/4 tsp salt
- 5 large eggs lightly beaten
- 1/4 lb ground fully cooked ham about 3/4 cup
- 6 sheets phyllo dough 14x9-inch size
- 1/2 cup butter melted
- 1/4 cup dry bread crumbs
- Topping:
- 2 tbsp grated Parmesan cheese
- 2 tbsp minced fresh parsley
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt.
- In a large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and the cheese sauce; heat through. Remove from heat.
- Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter; sprinkle with 2 teaspoons bread crumbs. Fold phyllo in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, bread crumbs and filling.
- Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately.
- Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.
Recipe Notes
Nutrition Facts
1 strudel: 439 calories, 33g fat (18g saturated fat), 255mg cholesterol, 754mg sodium, 20g carbohydrate (4g sugars, 1g fibre), 16g protein.
