Breakfast Strudels

These strudels are truly decadent, making them perfect for a special occasion, such as Christmas morning breakfast. They can be made ahead and frozen for up to one month, which means the cook can enjoy a more leisurely morning. The recipe comes from The Complete Canadian Living Cookbook.

Ingredients:

2 Tb. butter

2Tb. flour

1 cup milk

1/2 cup shredded old Cheddar cheese

1/4 tsp. salt (aprox.)

1/4 tsp. pepper

6 eggs, lightly beaten

1 cup diced smoked ham

2 Tb. minced fresh parsley

2 tsp. minced fresh chives or green onion tops

1/2 tsp. dried thyme

8 sheets phyllo pastry

1/4 cup butter, melted (aprox.)

3 Tb. grated Parmesan cheese

This recipe makes aproximately 8 servings.

In heavy saucepan, melt 2 Tb. butter over medium heat; stir in 2 Tb. flour. Gradually whisk in 1 cup milk; cook, stirring constantly, for about 5 minutes or until smooth and thickened. Add 1/2 cup shredded Cheddar cheese, 1/4 tsp. salt and half of the pepper (1/8 tsp.); stir until cheese is melted. Set aside.

In large nonstick skillet over medium-high heat, stir together 6 eggs, 1 cup diced ham, 2 Tb. minced parsley, 2 tsp. minced chives, 1/2 tsp. thyme, remaining pepper (1/8 tsp.) and pinch more salt; cook, stirring almost constantly, for about 3 minutes or until eggs are scrambled and just cooked but still moist (see photo below).

Add cheese sauce. Let cool.

Meanwhile, melt 1/4 cup butter

Place 1 sheet of the phyllo on work surface, keeping remainder covered with damp tea towel to prevent drying out.

Brush sheet lightly with some of the butter.

Fold in half lengthwise; brush lightly with some of the butter.

Spoon about 1/3 cup of the egg mixture along 1 narrow end of phyllo, leaving 1-inch border (see photo below)

Sprinkle about 1 tsp. of the Parmesan cheese over egg mixture.

Fold sides over to enclose filling

Brush edges lightly with butter. (This is why I referred to this as being decadent)

Roll up

Brush top with butter. Place, seam side down, on a greased rimmed baking sheet. Repeat with remaining ingredients to make 7 more studels (aprox.).

Make Ahead: Wrap in plastic wrap and refrigerate for up to 48 hours, or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month. Unwrap but do not thaw before baking.

Bake in 375 F. oven for 13-15 minutes or for 35-40 minutes if frozen, or until golden brown. Let stand for 5-10 minutes before serving.