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<\/p>\nHam & Cheese Breakfast Strudels<\/p>\n
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3 T. butter, divided<\/p>\n
2 T. all-purpose flour<\/p>\n
1 C. whole milk<\/p>\n
1\/3 C. shredded Swiss cheese<\/p>\n
2 T. grated Parmesan cheese<\/p>\n
1\/4 tsp. salt<\/p>\n
5 large eggs, lightly beaten<\/p>\n
1\/4 pound ground fully cooked ham (about 3\/4 cup)<\/p>\n
6 sheets phyllo dough (14×9-inch size)<\/p>\n
1\/2 C. butter, melted<\/p>\n
1\/4 C. dry breadcrumbs<\/p>\n
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2 T. grated Parmesan cheese<\/p>\n
2 T. minced fresh parsley<\/p>\n
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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\u00c2\u00b0. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n