Christmas Breakfast Strudels

Recipe by Irmgard




  • In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
  • Stir in the flour, then slowly whisk in the milk.
  • Cook over medium heat, stirring constantly, until thickened.
  • Add the cheddar, salt and pepper and stir until the cheese melts.
  • Chill until needed.
  • In a large, non-stick skillet, scramble the eggs with the ham, parsley, chives and thyme, until just firm but still moist.
  • Sprinkle lightly with salt and pepper.
  • Add the egg mixture to the cheese sauce and mix well.
  • Taste and adjust seasonings.
  • Melt the remaining butter.
  • Keep the unused phyllo under a damp towel until needed.
  • Brush 1 sheet of phyllo lightly with melted butter and fold in half, long edges together.
  • Brush with butter.
  • Spoon 1/8 of the egg mixture onto one short end of the phyllo, leaving a 1" border around the filling.
  • Sprinkle 1 slightly rounded teaspoon of the Parmesan on the egg mixture.
  • Roll up as a jelly roll, tucking in the sides of the phyllo to completely enclose the egg mixture. Do not roll too tightly or the phyllo will split during baking.
  • Place the strudel seam side down on a greased baking sheet and brush the top with butter.
  • Repeat, making 7 more strudels.
  • Bake in the centre of a preheated 375 degree F oven until puffed and golden, about 13 to 16 minutes.
  • Let stand 5 to 10 minutes before serving.