HAM & CHEESE BREAKFAST STRUDELS

By stepjo7269

Taste of Home
Sometimes I assemble the strudels ahead and freeze them individually before baking. —Jo Groth, Plainfield, Iowa

Ingredients

• 1/4 cup dry bread crumbs TOPPING:
• 3 3 3 tablespoons butter, divided
• 2 2 2 tablespoons all-purpose flour
• 1 1 1 cup milk
• 1/3 1/3 1/3 cup shredded Swiss cheese
• 2 2 2 tablespoons grated Parmesan cheese
• 1/4 1/4 1/4 teaspoon salt
• 5 5 5 eggs, beaten
• 1/4 1/4 3/4 pound ground fully cooked ham (about 3/4 cup)
• 6 6 6 sheets phyllo dough
• 1/2 1/2 1/2 cup butter, melted
• 2 2 2 tablespoons grated Parmesan cheese
• 2 2 2 tablespoons minced fresh parsley
• Directions
• 2 to 2 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.
• to 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.
• 1 1 375 10-15 Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375 degrees for 10-15 minutes or until golden brown. Serve immediately.
• to 1 and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
• apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375 degrees for 30-35 minutes or until golden brown. Yield:

Details

Servings 6

Preparation

Step 1

Nutrition 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.