Ham & Cheese Breakfast Strudels |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. âJo Groth, Plainfield, Iowa Ingredients:
3 tablespoons butter, divided |
2 tablespoons king arthur unbleached 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:
1. In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
2. In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
3. 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.
4. Brush with butter. Repeat. Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375° for 10-15 minutes or until golden brown. Serve immediately. Yield: 6 servings.
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