Breakfaststrudel Recipes

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HAM & CHEESE BREAKFAST STRUDELS



Ham & Cheese Breakfast Strudels image

These get the morning off to a cheery start! Sometimes I assemble the strudels ahead and freeze them individually, then bake them as needed. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup whole milk
1/3 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
5 large eggs, lightly beaten
1/4 pound ground fully cooked ham (about 3/4 cup)
6 sheets phyllo dough (14x9-inch size)
1/2 cup butter, melted
1/4 cup dry bread crumbs
TOPPING:
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • In a small saucepan, melt 2 tablespoons 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 1 tablespoon butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and the 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 teaspoons bread crumbs. Fold phyllo in half lengthwise; brush again with butter. Spoon 1/2 cup 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, bread crumbs and filling., Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon 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.

Nutrition Facts : Calories 439 calories, Fat 33g fat (18g saturated fat), Cholesterol 255mg cholesterol, Sodium 754mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

BREAKFAST STRUDEL



Breakfast Strudel image

This a great brunch item. I have made this twice and it is a hit! Make a day ahead and you are all ready for the next morning.

Provided by Kasia3

Categories     Breakfast

Time 1h

Yield 20 serving(s)

Number Of Ingredients 12

2 sheets puff pastry
2 tablespoons butter
1 cup frozen cubed hash brown potatoes
1 cup green pepper
1/2 cup onion
1 cup ham
11 eggs
4 ounces cream cheese
2 tablespoons orange juice
1 egg
1 tablespoon water
2 tablespoons parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Thaw pastry according to package directions, about 30 minutes.
  • Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes.
  • Stir in bell pepper (can be red or green) and onion; sauté 3 minutes then add cubed ham.
  • Add eggs cream cheese and orange juice in blender blend at medium till mixed well.
  • Add eggs to the pan and scramble till set.
  • Season with salt and pepper to taste.
  • Refrigerate eggs while working with puff pastry.
  • Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps.
  • Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle.
  • Fold up the flaps at both ends, then braid the strips across the filling.
  • Lift parchment and strudels onto baking sheets.
  • Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden.
  • Let cool 5 minutes before slicing.
  • The ingredients in this can be altered in anyway -- I have used Italian sausage instead of ham and mozzarella cheese. You could do all kinds of different combinations.

Nutrition Facts : Calories 232.7, Fat 15.9, SaturatedFat 5.4, Cholesterol 125, Sodium 248.6, Carbohydrate 14.3, Fiber 0.7, Sugar 0.9, Protein 8

HAM AND CHEESE BREAKFAST STRUDELS



Ham and Cheese Breakfast Strudels image

I have been going through all of my TOH magazines pulling out the recipes I had marked to try. This recipe is so versatile and can be made ahead and frozen, then just take out of bake. Can replace swiss cheese with another cheese (I like cheddar also) and could use bacon or sausage for the the ham. In first step, melt butter, could add in minced onion/shallot/garlic or red/green bell pepper to soften and then continue with recipe. Also could use light for reduced fat butter and cheeses, egg substitute and skim milk to reduce the calories. Have fun with the recipe and make it fit your family preferences!!! Update 7/31/11 - I made these this morning as written except subbing cheddar cheese for the Swiss and I added some sliced green onion. What a great breakfast or brunch recipe, as they can be made ahead, frozen and then baked on the day you want to serve it.

Provided by diner524

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/3 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1/4 teaspoon salt
5 eggs, beaten
1/4 lb ham, fully cooked (about 3/4 cup)
6 sheets phyllo dough
1/2 cup butter, melted
1/4 cup dry breadcrumbs
2 tablespoons parmesan cheese, grated
2 tablespoons fresh parsley, minced

Steps:

  • In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
  • In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
  • Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 inches from a short side. Fold side and edges over filling and roll up.
  • Brush with butter. Repeat. Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375° for 10-15 minutes or until golden brown. Serve immediately.
  • To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
  • Place 2 inches apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown.

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