Ham Cheese Breakfast Strudels Recipes

HAM AND CHEESE STRUDEL

Steps:

• In a saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham; heat through. Remove from heat. Stir in Swiss cheese and 2 tablespoons Parmesan cheese until Swiss is melted; set aside. In a nonstick skillet coated with cooking spray, cook and stir egg substitute over medium heat until completely set. Stir into cheese mixture., For each strudel, place one sheet of phyllo dough on work surface with a short side facing you (keep remaining dough covered with waxed paper to avoid drying out). Coat dough with cooking spray; fold in half lengthwise. Coat with cooking spray; spritz with butter-flavored spray. Sprinkle with 1 teaspoon bread crumbs. Spread some egg mixture over bottom third of dough to within 3/4 in. of bottom and sides. Fold in sides. Roll up dough, starting at end with egg mixture., Place seam side down on an ungreased baking sheet. Coat with cooking spray; spritz with butter-flavored spray. Bake at 375° for 15-18 minutes or until golden brown and filling is heated through (filling may expand and come out of dough during baking). Sprinkle each with parsley and remaining Parmesan cheese.

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.

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.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat oven to 350°F. 2 In medium bowl, combine ham, cheese, mushrooms, green onions and egg; mix well. 3 Place 1 phyllo sheet on cutting board. Brush lightly with butter. (Keep remaining phyllo covered with a damp towel to prevent drying.) Fold sheet in half crosswise; brush with butter. Fold in half crosswise again; brush with butter. Place 1/3 cup of ham mixture in center of sheet. Fold long sides up and over filling, overlapping slightly. Fold into thirds from narrow edge. Place strudel, seam-side-down on ungreased baking sheet. (Cover with damp towel to prevent drying.) Repeat with remaining phyllo, ham mixture and butter. 4 Bake 20 minutes or until golden brown. Serve strudels with Mustard Sauce. 5 MUSTARD SAUCE: In saucepan, combine ingredients. Cook and stir over low heat until warm. occasionally, until warm.

HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
• Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.

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.

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.