Sausage and Cheese Breakfast Strudels
From peetabear 14 years agoIngredients
- Filling: shopping list
- 2 Tbsps butter shopping list
- 2 Tbsps flour shopping list
- 1 cup milk shopping list
- 1/2 cup shredded swiss cheese shopping list
- 2 Tbsps grated parmesan cheese shopping list
- 1/4 tsp salt shopping list
- 1/8 tsp cayenne pepper shopping list
- 1/8 tsp nutmeg shopping list
- 1/4 lb bulk pork sausages shopping list
- 5 large beaten eggs shopping list
- 1 1/2 tsps thyme shopping list
- 1 Tbsp chopped, fresh parsley shopping list
- ..................................................................... shopping list
- Pastry: shopping list
- 5 frozen phyllo pastry sheets, thawed shopping list
- 1/2 cup melted butter shopping list
- 1/4 cup dry bread crumbs shopping list
- ..................................................................... shopping list
- Topping: shopping list
- 1 Tbsp grated parmesan cheese shopping list
- 2 Tbsps chopped, fresh parsley shopping list
How to make it
- Heat oven to 375 degrees. Melt 2 tablespoons butter in small saucepan
- . Blend in flour, cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss and parmesan cheeses, salt, cayenne pepper, and nutmeg. Stir until cheeses are melted. Set aside.
- In medium skillet, brown sausage, drain
- . Stir in eggs and thyme. Cook over medium heat until eggs are just set. Stir in cheese sauce and 1 tablespoon parsley. Cool completely.
- Unroll phyllo sheets: cover with plastic wrap or towel. Brush 1 phyllo sheet with melted butter, sprinkle with bread crumbs. Fold in half lengthwise, brush with butter. Place 1/2 cup filling on bottom of short side of phyllo, leaving 1 inch edge on bottom and sides. Turn up edge. Fold in sides. Roll up. Place seam side down on ungreased cookie sheet.
- In small bowl, combine topping ingredients.
- Brush strudel with melted butter; sprinkle with topping. Repeat with remaining phyllo sheets. filling, and topping. Bake at 375 for 15 minutes or until crisp and light brown. Serves 5 -can easily double.
- Note: Strudels can be prepared, covered, and refrigerated a day ahead, then baked as directed
The Rating
Reviewed by 5 people-
Super good, peeta! ^5
victoriaregina in USA loved it -
AWESOME Peta. 5 forks!
sunflower48386 in White Lake loved it
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