Free Recipe Christmas Breakfast Strudels
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Christmas Breakfast Strudels Recipe
2 tb Butter
2 tb All-purpose flour
1 c Milk
1/2 c Shredded Old Cheddar cheese
1/4 ts Salt (approx.)
1/4 ts Pepper
6 Eggs, lightly beaten
1 c Diced smoked ham
2 tb Minced fresh parsley
2 ts Minced fresh chives or green
-onion tops
1/2 ts Dried thyme
8 Sheets phyllo pastry
1/4 c Butter, melted
3 tb Grated Parmesan cheese
Christmas Breakfast Strudels Preparation
In saucepan, melt butter over medium heat. Stir in flour, slowly whisk in milk. Cook, stirring constantly, for about 5 minutes or until thickened. Add Cheddar cheese, 1/4 tsp. salt and half of the pepper; stir until cheese is melted. Set aside. In large nonstick skillet, stir together eggs, ham, parsley, chives, thyme, remaining pepper and pinch more salt;cook over medium-high heat, stirring almost constantly, for about 3 minutes or until eggs are scrambled and just cooked but still moist. Add to cheese sauce; mix well. Let cool. Place 1 sheet of the phyllo on work surface, keeping remainder covered with plastic wrap and damp towel to prevent drying out. Brush lightly with melted butter. Fold in half lengthwise; brush with butter. Spoon about 1/3 cup of the egg mixture onto end of phyllo, leaving 1 inch border. Sprinkle filling with about 1 tsp. Parmesan cheese. Gently roll up, tucking in sides to enclose filling. Brush top with butter. Place, seam side down, on greased baking sheet. Repeat with remaining ingredients to make 7 more strudels. (Can be prepared to this point, wrapped and refrigerated for up to 48 hours or frozen then stored in airtight container for up to 1 month; do not thaw.) Bake in center of 375F oven for 13 to16 minutes, or 35 to 40 minutes if frozen, or until golden. Let strudels stand for 5 to 10 minutes before serving. Makes 8 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Magazine Dec. 98 Posted to MM-Recipes Digest V4 #2 by Cindy Hartlin <cjhartlin@email.msn.com> on Dec 20, 1998
Cooking Temperature:
Recipe Serves: 8
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