Ham & Cheese Breakfast Strudels Recipe
Ham & Cheese Breakfast Strudels Recipe photo by Taste of Home

Ham & Cheese Breakfast Strudels Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 6 servings


  • 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 large 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
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley

Nutritional Facts

1 each: 439 calories, 33g fat (18g saturated fat), 255mg cholesterol, 754mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 16g protein


  1. 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.
  2. In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and cheese sauce; heat through. Remove from heat.
  3. Preheat oven to 375°. 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 with remaining phyllo, butter, bread crumbs and filling.
  4. 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.
    Yield: 6 servings.
Originally published as Ham & Cheese Breakfast Strudels in Taste of Home April/May 2009, p43

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Reviewed Apr. 24, 2016

"I made this for a brunch for guests and it was delicious! I can see why it was a contest winner. We are vegetarian so I omitted the ham and added an extra egg. Everyone loved it."

Reviewed Feb. 5, 2014

"Home from work on a snow day and wanted a special breakfast. Saw this and used what I had in the house. Used cheddar cheese instead of Swiss. My husband and I enjoyed a nice relaxing breakfast. Very light and delicious. I would make this again for a special brunch for guests. Loved the cheddar cheese in it."

Reviewed Dec. 27, 2010

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

Reviewed Sep. 16, 2010

"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 May. 16, 2010

"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."

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