Sausage and Cheese Breakfast Strudels Recipe #243255
This is an elegant take on breakfast food. It can be made the night before and baked just before serving. Give this a try if you want something a little different than a breakfast casserole or strata. It is a very lovely meal to serve to brunch guests. Enjoy!
**Don't let the long list of ingredients or instructions put you off. It is very simple to make.
by MamaJ
1 hour | 45 min prep
SERVES 5
Filling
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/3 cup shredded swiss cheese
- 2 tablespoons parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1/8 teaspoon nutmeg
- 1/4 lb bulk pork sausage
- 5 eggs, beaten
- 3/4 teaspoon fresh thyme leave
- 1 tablespoon fresh parsley, minced
Pastry
- 5 sheets phyllo dough
- 1/2 cup butter, melted
- 1/4 cup dry breadcrumbs
Topping
- 2 tablespoons parmesan cheese
- 2 tablespoons fresh parsley, minced
- 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.
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5 stars