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Ingredients
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| 2% milk: 1 cup |
| swiss cheese (shredded): 1/3 cup |
| parmesan cheese (grated): 2 Tbl |
| salt: 1/4 tsp |
| cayenne pepper: 1/8 tsp |
| whole nutmeg: 1/8 tsp |
| pork sausage: 0.25 lb |
| eggs: 5 (beaten) |
| fresh thyme: 3/4 tsp |
| parsley: 1 Tbl (fresh//minced) |
| phyllo dough: 5 sheets |
| salted butter: 1/2 cup (melted) |
| bread crumbs: 1/4 cup |
| parmesan cheese (grated): 2 Tbl |
| parsley: 2 Tbl (fresh//minced) |
Sausage and Cheese Breakfast Strudels
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
- Preheat oven to 375 (if baking right away).
- Melt 2 T. butter in a saucepan and blend in flour.
- Cook over medium heat until smooth and bubbly, about 1 minute.
- Gradually add milk and cook until mixture boils and thickens, stirring constantly.
- Boil one minute.
- Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
- Stir until cheeses are melted and set aside.
- In medium skillet, brown sausage; drain.
- Stir in eggs and thyme and cook over medium heat until eggs are just set.
- Stir in cheese sauce and 1 T. parsley.
- Cool completely.
- Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
- Brush one sheet with melted butter and sprinkle with bread crumbs.
- Fold in half lengthwise; brush with butter.
- Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
- Place seam side down on ungreased cookie sheet.
- In a small bowl, combine topping ingredients.
- Brush strudel with melted butter and sprinkle with topping.
- Repeat until all five strudels are made.
- Bake for 15 minutes or until crisp and light brown.
- These can be prepared, covered and refrigerated a day ahead, then baked as directed.