Breakfast Strudels Recipe 445

HAM & CHEESE BREAKFAST STRUDELS

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., 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., Preheat oven to 375°. Place 1 sheet of 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., 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. 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.

BREAKFAST STRUDEL

Steps:

• Preheat oven to 400°F.
• Thaw pastry according to package directions, about 30 minutes.
• Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes.
• Stir in bell pepper (can be red or green) and onion; sauté 3 minutes then add cubed ham.
• Add eggs cream cheese and orange juice in blender blend at medium till mixed well.
• Add eggs to the pan and scramble till set.
• Season with salt and pepper to taste.
• Refrigerate eggs while working with puff pastry.
• Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps.
• Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle.
• Fold up the flaps at both ends, then braid the strips across the filling.
• Lift parchment and strudels onto baking sheets.
• Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden.
• Let cool 5 minutes before slicing.
• The ingredients in this can be altered in anyway -- I have used Italian sausage instead of ham and mozzarella cheese. You could do all kinds of different combinations.

CHEESE AND SAUSAGE STRUDELS

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, salt, nutmeg and pepper. Cook and stir until cheese is melted; set aside., Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Add eggs and thyme; cook and stir gently until eggs are completely set. Stir into cheese sauce; add parsley. Cool completely., Carefully unroll phyllo dough. Place one sheet of phyllo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with butter; sprinkle lightly with bread crumbs. Top with a second sheet of phyllo; brush with butter. Spread 1/2 cup egg mixture along the short side of dough to within 1 in. of edges. Beginning from the filled end, fold short side over filling. Fold in sides and roll up. Place seam side down on an ungreased baking sheet. Repeat nine times. , For topping, combine Parmesan cheese and parsley. Brush each roll with butter; sprinkle with topping. Bake at 350° for 15-20 minutes or until crisp and lightly browned. Serve immediately.

CHRISTMAS BREAKFAST STRUDELS

Steps:

• In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
• Stir in the flour, then slowly whisk in the milk.
• Cook over medium heat, stirring constantly, until thickened.
• Add the cheddar, salt and pepper and stir until the cheese melts.
• Chill until needed.
• In a large, non-stick skillet, scramble the eggs with the ham, parsley, chives and thyme, until just firm but still moist.
• Sprinkle lightly with salt and pepper.
• Add the egg mixture to the cheese sauce and mix well.
• Taste and adjust seasonings.
• Melt the remaining butter.
• Keep the unused phyllo under a damp towel until needed.
• Brush 1 sheet of phyllo lightly with melted butter and fold in half, long edges together.
• Brush with butter.
• Spoon 1/8 of the egg mixture onto one short end of the phyllo, leaving a 1" border around the filling.
• Sprinkle 1 slightly rounded teaspoon of the Parmesan on the egg mixture.
• Roll up as a jelly roll, tucking in the sides of the phyllo to completely enclose the egg mixture. Do not roll too tightly or the phyllo will split during baking.
• Place the strudel seam side down on a greased baking sheet and brush the top with butter.
• Repeat, making 7 more strudels.
• Bake in the centre of a preheated 375 degree F oven until puffed and golden, about 13 to 16 minutes.
• Let stand 5 to 10 minutes before serving.

BREAKFAST STRUDELS RECIPE - (4.4/5)

Steps:

• In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Stir in the flour, then slowly whisk in the milk. Cook over medium heat, stirring constantly, until thickened. Add the cheddar, salt and pepper and stir until the cheese melts. Chill until needed. In a large, non-stick skillet, scramble the eggs with the ham, parsley, chives and thyme, until just firm but still moist. Sprinkle lightly with salt and pepper. Add the egg mixture to the cheese sauce and mix well. Taste and adjust seasonings. Melt the remaining butter. Keep the unused phyllo under a damp towel until needed. Brush 1 sheet of phyllo lightly with melted butter and fold in half, long edges together. Brush with butter. Spoon 1/8 of the egg mixture onto one short end of the phyllo, leaving a 1" border around the filling. Sprinkle 1 slightly rounded teaspoon of the Parmesan on the egg mixture. Roll up as a jelly roll, tucking in the sides of the phyllo to completely enclose the egg mixture. Do not roll too tightly or the phyllo will split during baking. Place the strudel seam side down on a greased baking sheet and brush the top with butter. Repeat, making 7 more strudels. Bake in the center of a preheated 375 degree F oven until puffed and golden, about 13 to 16 minutes. Let stand 5 to 10 minutes before serving.