Sausage and Cheese Breakfast Strudels

Total Time
1hr
Prep 45 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 (if baking right away).
  2. Melt 2 T. butter in a saucepan and blend in flour.
  3. Cook over medium heat until smooth and bubbly, about 1 minute.
  4. Gradually add milk and cook until mixture boils and thickens, stirring constantly.
  5. Boil one minute.
  6. Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
  7. Stir until cheeses are melted and set aside.
  8. In medium skillet, brown sausage; drain.
  9. Stir in eggs and thyme and cook over medium heat until eggs are just set.
  10. Stir in cheese sauce and 1 T. parsley.
  11. Cool completely.
  12. Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
  13. Brush one sheet with melted butter and sprinkle with bread crumbs.
  14. Fold in half lengthwise; brush with butter.
  15. Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
  16. Place seam side down on ungreased cookie sheet.
  17. In a small bowl, combine topping ingredients.
  18. Brush strudel with melted butter and sprinkle with topping.
  19. Repeat until all five strudels are made.
  20. Bake for 15 minutes or until crisp and light brown.
  21. These can be prepared, covered and refrigerated a day ahead, then baked as directed.
Most Helpful

5 5

These are really good and really filling. Tasty and something impressive to fix for guests. Made for ZWT4 Family Picks for the Tastebud Tickling Travellers.

3 5

Hmmm. These were good, but I think they need some tweaking before I make them again. We think they need more sausage and less cheese sauce, I also found them really big...too much filling and not enough phyllo. We enjoyed them better when I folded the pastry in thirds (lengthwise) and used only 1/4-1/3 cup of the filling. I also couldn't see what the point of the breadcrumbs between the layers was, couldn't taste them when they were there and didn't miss them when they weren't. A neat idea though...thanks!

5 5

I did not make these but had them at a friends house for brunch with bloody marys. They melted inyour mouth- very rich so no need to eat more than one- the nutmeg added great flavor.