Ham & Cheese Breakfast Strudels
TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: 6 servings.
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
Ingredients
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3 tablespoons butter, divided
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2 tablespoons all-purpose flour
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1 cup 2% milk
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1/3 cup shredded Swiss cheese
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2 tablespoons grated Parmesan cheese
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1/4 teaspoon salt
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5 large eggs, lightly beaten
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1/4 pound ground fully cooked ham (about 3/4 cup)
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6 sheets phyllo dough (14x9-inch size)
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1/2 cup butter, melted
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1/4 cup dry bread crumbs
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TOPPING:
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2 tablespoons grated Parmesan cheese
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2 tablespoons minced fresh parsley
Directions
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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.
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2.
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.
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3.
Preheat oven to 375°. Place 1 sheet 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.
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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.
Nutrition Facts
1 strudel: 439 calories, 33g fat (18g saturated fat), 255mg cholesterol, 754mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 16g protein.
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