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Christmas Breakfast Strudels

christmas, breakfast

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup shredded old Cheddar cheese
1/4 teaspoon salt; approximately
1/4 teaspoon pepper
6 eggs; lightly beaten
1 cup diced smoked ham
2 tablespoons minced fresh parsley
2 teaspoons minced fresh chives or green onion
1/2 teaspoon dried thyme
8 sheets phyllo pastry
1/4 cup butter; melted
3 tablespoons grated Parmesan cheese

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 teaspoon 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 teaspoon 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 375ºF 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. Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Contributor: Canadian Living Magazine - December, 1998

Yield: 8 servings

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