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Ham & Cheese Breakfast Strudels

These get the morning off to a great start! Sometimes I assemble the strudels ahead and freeze them individually before baking. —Jo Groth, Plainfield, Iowa

6 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/3 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
5 eggs, lightly beaten
1/4 pound 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 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

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.

2 of 2

Ham & Cheese Breakfast Strudels (continued)

Directions (continued)

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 in. from a short side.
Fold side and edges over filling and roll up.
Brush with butter. Repeat. Place 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. Yield: 6
servings.

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.

Nutrition Facts: 1 strudel equals 439 calories, 33 g fat (18 g saturated fat), 255 mg cholesterol, 754 mg sodium, 20 g carbohydrate, 1 g fiber, 16 g protein.