Ham & Cheese Breakfast Strudels

3 T. butter, divided

2 T. all-purpose flour

1 C. whole milk

1/3 C. shredded Swiss cheese

2 T. grated Parmesan cheese

1/4 tsp. salt

5 large eggs, lightly beaten

1/4 pound ground fully cooked ham (about 3/4 cup)

6 sheets phyllo dough (14×9-inch size)

1/2 C. butter, melted

1/4 C. dry breadcrumbs

 

2 T. grated Parmesan cheese

2 T. minced fresh parsley

 

In a small saucepan, melt 2 T. 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 butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and 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 tsp. breadcrumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 C. 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, breadcrumbs and filling. Place on a greased baking sheet; sprinkle each with 1 tsp. cheese and 1 tsp. 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.