HAM AND CHEESE BREAKFAST STRUDELS
Provided by Bakersbeans
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 250 g, Calories 275 kcal, Carbohydrate 14 g, Protein 12 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 170 mg, Sodium 518 mg, Fiber 1 g, Sugar 2 g
HAM AND CHEESE BREAKFAST STRUDELS
I have been going through all of my TOH magazines pulling out the recipes I had marked to try. This recipe is so versatile and can be made ahead and frozen, then just take out of bake. Can replace swiss cheese with another cheese (I like cheddar also) and could use bacon or sausage for the the ham. In first step, melt butter, could add in minced onion/shallot/garlic or red/green bell pepper to soften and then continue with recipe. Also could use light for reduced fat butter and cheeses, egg substitute and skim milk to reduce the calories. Have fun with the recipe and make it fit your family preferences!!! Update 7/31/11 - I made these this morning as written except subbing cheddar cheese for the Swiss and I added some sliced green onion. What a great breakfast or brunch recipe, as they can be made ahead, frozen and then baked on the day you want to serve it.
Provided by diner524
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
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 & 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.
Nutrition Facts : Calories 439 calories, Fat 33g fat (18g saturated fat), Cholesterol 255mg cholesterol, Sodium 754mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
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