Ham & Cheese Breakfast Strudels Recipe
- 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
- 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.
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.
1 each: 439 calories, 33g fat (18g saturated fat), 255mg cholesterol, 754mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 16g protein
Reviews for Ham & Cheese Breakfast Strudels
"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."
"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."
"I also have the same question as pkinneberg -- If you freeze them, do you bake them frozen or thaw in the refrigerator first?"
"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?"
"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."
"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."
"how can something so nutritionally bad be a contest winner?"
"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."
"These were a huge hit with my fussy family. I've also served these to guests. Everyone wants the recipe."
"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!"
"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."
"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!"