Ingredients for Leslie's Breakfast Strudels
- 4 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 cup milk
- Swiss Cheese
- Parmesan Cheese
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 1/4 teaspoon nutmeg
- Bulk Pork Sausage
- 4 large eggs
- 1 teaspoon dried thyme
- Fresh Parsley
- Phyllo Pastry Sheets
- Dry Breadcrumbs
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How to Make Leslie's Breakfast Strudels
- Preheat oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a small saucepan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, until smooth and bubbly (about 1 minute).
- Gradually whisk in 1 cup of milk until smooth.
- Bring to a boil, stirring constantly, then reduce heat and simmer for 1 minute, or until thickened.
- Remove from heat and stir in 1/2 cup grated Swiss cheese, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, a pinch of cayenne pepper, and 1/4 teaspoon of nutmeg. Stir until cheeses are melted and smooth.
- Set aside to cool.
- In a medium skillet, brown 1 pound of breakfast sausage. Drain off any excess grease.
- Stir in 4 large eggs and 1 teaspoon of dried thyme.
- Cook over medium heat, stirring occasionally, until eggs are set but still slightly moist.
- Stir in the cheese sauce and 1 tablespoon of chopped fresh parsley.
- Allow the sausage and egg mixture to cool completely.
- Unroll the phyllo sheets and cover with a damp kitchen towel to prevent them from drying out.
- Brush one phyllo sheet with melted butter and sprinkle lightly with 1 tablespoon of breadcrumbs.
- Fold the phyllo sheet in half lengthwise. Brush with melted butter.
- Place 1/2 cup of the cooled sausage and egg filling onto the bottom half of the phyllo, leaving a 1-inch border.
- Fold up the bottom edge, then fold in the sides, and tightly roll up the strudel.
- Place seam-side down on an ungreased baking sheet.
- In a small bowl, combine 1 tablespoon of melted butter, 1 tablespoon of breadcrumbs, and 1 tablespoon of grated Parmesan cheese.
- Brush each strudel with melted butter and sprinkle with the breadcrumb topping.
- Repeat with the remaining phyllo sheets and filling.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Serve immediately. Makes 5 strudels (easily doubled).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
3g
Fat
109g
Carbs
6g
