Breakfast Strudel Recipe

Christmas Breakfast Strudels

I got this recipe for Breakfast Strudels from my friend Donna-Marie Pye. She is the co-owner of Relish Cooking Studio in Waterloo. Donna-Marie received the recipe from a friend and recently featured it on Relish's website. I was intrigued.

Made with phyllo pastry, Christmas Breakfast Strudels will make a special breakfast for Christmas morning, or anytime you want a heat and serve breakfast that you made yourself, just not the morning you're serving it! You could make and serve the recipe all in one go, but I say preserve your sanity and make it ahead especially for Christmas morning when you'll want to relax with your family and/or friends and enjoy the morning festivities. A fruit platter would make a nice accompaniment to these egg, ham and cheese filled strudels. The original recipe calls for thyme; I didn't have any on hand when I was making the strudels. You can leave it out, or even make up your own combination of seasonings. You can also omit the ham if you wish, or sub in cooked crumbled bacon or sausage. When working with phyllo pastry, which you'll find in the refrigerated section of your grocery store where pie and tart shells are sold, be sure to keep the pastry sheets covered with a damp cloth so they don't dry out. I've adapted the recipe slightly including the oven temperature and baking time.

Rolling phyllo pastry to make Breakfast Strudels

Christmas Breakfast Strudels Makes 8 to 10 strudels (4 to 5 servings) 2 tbsp butter 2 tbsp all-purpose flour 1 cup milk 1/2 cup grated Cheddar cheese 1/8 tsp salt 1/8 tsp pepper 6 eggs 1 cup diced smoked ham 2 tbsp chopped fresh parsley 1 tbsp chopped chives 1 tsp vegetable oil 8 to 10 sheets phyllo pastry 2/3 cup grated Parmesan cheese (approximately) 3 to 4 tbsp melted butter In a saucepan, melt butter over medium-high heat. Whisk in flour to make a paste. Slowly whisk in milk; cool, stirring constantly, until thickened. Add cheese; stir until melted. Add salt and pepper; stir to combine. Set sauce aside. In a bowl, whisk eggs. Add ham, parsley and chives. Heat oil in a large skillet. Add egg mixture. Cook, stirring frequently, until mixture is creamy and just set. Add cheese sauce; stir gently to combine. Brush one sheet of phyllo with butter. Fold it in half lengthwise to create a long rectangle. Brush phyllo with butter. Place about 1/3 cup of the scrambled egg mixture at the top end of the sheet. Sprinkle 1 tbsp Parmesan cheese over egg mixture. Starting at the top, roll pastry over egg mixture like an egg roll. After a couple rolls, fold in sides about 1/2 inch, then continue rolling. Brush top of completed strudel roll with butter. Place the strudel on a cookie sheet. Continue with remaining egg mixture and phyllo. Cover strudels with foil and freeze overnight. Place in an airtight container or freezer bag and store in freezer for up to 2 weeks. When ready to bake, preheat oven to 375ºF. Place strudels on a lightly greased baking sheet and bake until golden brown and flaky, about 20 to 25 minutes. The filling will be hot so let the strudels cool slightly before serving.

Breakfast Strudels ready for freezing