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Ham & Cheese Breakfast Strudels

 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: 10 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 2 minutes
  • or until thickened. Stir in cheeses and salt.
  • 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.

2 of 2

Ham & Cheese Breakfast Strudels (continued)

Directions (continued)

  • 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 sheets of 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. 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.