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Ham & Cheese Breakfast Strudels Recipe

Ham & Cheese Breakfast Strudels Recipe photo by Taste of Home

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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

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Ham & Cheese Breakfast Strudels Recipe

Prep: 25 min. Bake: 15 min.

Yield: 6 Servings

25 15 40

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.
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.

Nutritional 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.

Originally published as Ham & Cheese Breakfast Strudels in Taste of Home April/May 2009, p43

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Reviews for Ham & Cheese Breakfast Strudels

Ham & Cheese Breakfast Strudels

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Reviewed on Dec. 27, 2010 by marcoates

I also have the same question as pkinneberg -- If you freeze them, do you bake them frozen or thaw in the refrigerator first?

Reviewed on Sep. 16, 2010 by pkinneberg

Great recipe! They are beautiful to serve on a special occasion...great presentation. I have one question for those who freeze them....do you bake them frozen or thaw them first?

Reviewed on May. 16, 2010 by Sherri12

We really enjoyed these. As a rare treat they are fine. Healthy eating doesn't mean "never".. it means in moderation. They're good, they freeze well... a keeper in my collection.

Reviewed on Apr. 21, 2010 by g4rammy

I haven't made them yet. But, I will. For those of you that think they are bad for you realize that they don't have to be an everyday thing. They can be a special treat for a special time.

Reviewed on Apr. 21, 2010 by nkw123

how can something so nutritionally bad be a contest winner?

Reviewed on Apr. 20, 2010 by cookiemouse

These days we are trying to eat healthier meals and teach our families to make better choices. With over 430 calories, 33 grams of fat and 18 grams of saturated fat per serving; it is surprising to see that this is a contest winner.

Reviewed on Apr. 20, 2010 by DKM2

These were a huge hit with my fussy family. I've also served these to guests. Everyone wants the recipe.

Reviewed on Apr. 08, 2010 by melisfun

I loved these. I made them for my husbands birthday breakfast and they were a real hit. Delicious.

Reviewed on Mar. 19, 2010 by Louise.Hooper

I love these. Have made them in advance for a couple of special occassions now. I too found that the sheets of dough were too small to follow these instructions exactly, so I used two sheets for each strudel (with cumbs and butter in between) instead of folding the single sheet in half to create the double layer. Works a treat. I get requests for these now!

Reviewed on Dec. 25, 2009 by eversbeaver

I froze them and we had them on Christmas morning. Had some trouble making, I think my phyllo was a bit smaller than what the recipe used. They were good, but not great.

Reviewed on Jun. 06, 2009 by hrhdotp

My family loves this recipe! The second time I made it I added some diced green pepper for color. This is one recipe I'll make over and over, with few changes!

Reviewed on Apr. 19, 2009 by Susan Hammitt

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