HAM & CHEESE BREAKFAST STRUDELS RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 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. Set aside.
- 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 reserved cheese sauce; heat through. Remove from heat.
- 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. 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.
- Originally published as Ham & Cheese Breakfast Strudels in Taste of Home
- April/May 2009, p43
- Nutritional Facts
- 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.
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