Ham And Cheese Breakfast Strudels Recipes

HAM AND 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 for 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 the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
• 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 inches from a short side. Fold side and edges over filling and roll up.
• Brush with butter. Repeat. Place desired number of strudels 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.
• To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
• Place 2 inches apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown.

HAM AND CHEESE BREAKFAST STRUDELS

Steps:

• In saucepan melt 2 tbsp butter over medium heat, stir in flour and cook for 1 minute. Gradually whisk in warm milk blending well and constantly stirring until smooth and thickened.
• Add a pinch of salt, pepper and add cheese one handful at a time mixing until cheese is melted. Set aside off the heat.
• In a frypan add remaining 1 tbsp butter. Drop in ham, eggs, green onions, thyme and a pinch of salt & pepper.
• Scramble it all together for about 3 minutes until eggs are cooked & moist. Stir in fresh parsley and mix into your cheese sauce. Let cool slightly.
• Preheat oven to 375 F.
• Please 1 sheet of phyllo on work surface (always keep remaining phyllo covered with a damp tea towel to prevent drying out). Brush lightly with butter. Fold in half lengthwise, brushing lightly again with butter.
• Spoon approximately 1/3 cup of the egg mixture along 1 narrow end of phyllo, leaving 1 inch border. Sprinkle with parmesan cheese. Fold sides over to enclose filling, roll up.
• Place seam side down on greased baking sheet (or foil lined). Brush top with butter. Sprinkle with more parmesan, hot chili flakes and flaked sea salt.
• Bake for 10-15 minutes until golden. Let stand 5 minutes before serving. Serve immediately with fresh fruit.