Ham & Cheese Breakfast Strudels
These get the morning off to a cheery start! Sometimes I assemble the strudels ahead and freeze them individually, then bake them as needed. —Jo Groth, Plainfield, Iowa
Ingredients
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/3 cup shredded Swiss cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 5 large eggs, lightly beaten
- 1/4 pound ground fully cooked ham (about 3/4 cup)
- 6 sheets phyllo dough (14x9-inch size)
- 1/2 cup butter, melted
- 1/4 cup dry bread crumbs
- TOPPING:
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Reviews
Can this recipe be put together the night before and cooked in the morning?
I made these last weekend and they were delicious. I did add some sauteed chopped asparagus just because I love it so much.
I would love to try these for my next brunch. Could someone please clarify the "folding" instructions. If you "fold" side and edges over the filling, then what's left to roll. The recipe sounds delicious and light and flaky using phyllo. Thank you to anyone who can help.
I made this for a brunch for guests and it was delicious! I can see why it was a contest winner. We are vegetarian so I omitted the ham and added an extra egg. Everyone loved it.
Home from work on a snow day and wanted a special breakfast. Saw this and used what I had in the house. Used cheddar cheese instead of Swiss. My husband and I enjoyed a nice relaxing breakfast. Very light and delicious. I would make this again for a special brunch for guests. Loved the cheddar cheese in it.
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I also have the same question as pkinneberg -- If you freeze them, do you bake them frozen or thaw in the refrigerator first?
Great recipe! They are beautiful to serve on a special occasion...great presentation. I have one question for those who freeze them....do you bake them frozen or thaw them first?
We really enjoyed these. As a rare treat they are fine. Healthy eating doesn't mean "never".. it means in moderation. They're good, they freeze well... a keeper in my collection.
I haven't made them yet. But, I will. For those of you that think they are bad for you realize that they don't have to be an everyday thing. They can be a special treat for a special time.