Ham and Cheese Breakfast Strudels
Servings: 8
Calories: 275kcal
Ingredients
- 3 tbsp butter, separated
- 2 tbsp flour
- 1 cup whole milk
- 1/2 cup old cheddar cheese, shredded
- salt and pepper
- 1 cup ham, diced
- 6 eggs, beaten
- 1 tbsp green onions, minced
- 2 tbsp fresh parsley, chopped
- 8 sheets phyllo pastry
- 1/4 cup butter, melted
- 1/4 cup parmesan, grated
- hot chili flakes, optional
- flaked sea salt for sprinkling on top
Instructions
Cheese Sauce
- In saucepan melt 2 tbsp butter over medium heat, stir in flour and cook for 1 minute. Gradually whisk in warm milk blending well and constantly stirring until smooth and thickened.
- Add a pinch of salt, pepper and add cheese one handful at a time mixing until cheese is melted. Set aside off the heat.
Ham and Eggs
- In a frypan add remaining 1 tbsp butter. Drop in ham, eggs, green onions, thyme and a pinch of salt & pepper.
- Scramble it all together for about 3 minutes until eggs are cooked & moist. Stir in fresh parsley and mix into your cheese sauce. Let cool slightly.
Assemble
- Preheat oven to 375 F.
- Please 1 sheet of phyllo on work surface (always keep remaining phyllo covered with a damp tea towel to prevent drying out). Brush lightly with butter. Fold in half lengthwise, brushing lightly again with butter.
- Spoon approximately 1/3 cup of the egg mixture along 1 narrow end of phyllo, leaving 1 inch border. Sprinkle with parmesan cheese. Fold sides over to enclose filling, roll up.
- Place seam side down on greased baking sheet (or foil lined). Brush top with butter. Sprinkle with more parmesan, hot chili flakes and flaked sea salt.
- Bake for 10-15 minutes until golden. Let stand 5 minutes before serving. Serve immediately with fresh fruit.
Nutrition
Serving: 250g | Calories: 275kcal | Carbohydrates: 14g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 170mg | Sodium: 518mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg