Breakfast Strudels

Breakfast Strudels-1-17 My freezer is packed to the brim right now. Not only are we cooking for the wedding this weekend, but our apartment is also ringing with the voices of family gathering from all around to join in the celebration. Lots of people means lots of food:). Yep, you’d better believe I prepared a lot of freezer meals! I knew I wouldn’t have any time to  make breakfasts and dinners, so I loaded up my stash of meatballs, sauce, chicken broth, pelmeni, etc.

Breakfast is probably the meal that you want the least amount of prep work. These Breakfast Strudels are just the thing. Sure, there’s some prep work involved beforehand, but once you freeze them, there’s nothing left to do on busy mornings except bake them in the oven. And then…. the MAGIC happens. Fluffy, cheesy eggs with Canadian bacon, sundries tomatoes and parsley. The cheese sauce keeps the eggs moist and fresh and the sun dried tomatoes and parsley really give a huge flavor boost. All this is encased in a crisp and flaky pastry.

These Breakfast Strudels seem like they come from a fancy French pastry shop, and definitely aren’t something you would expect to come from a freezer. They are a must for days when you have company or for busy periods in life.

Recipe from Taste of Home

Ingredients:

Cheese sauce:

4 Tablespoons butter

4 Tablespoons flour

2 cups milk

2/3 cups cheese, (Monterey Jack, Cheddar, Mozzarella, Provolone, etc) grated

1/4 cup Parmesan cheese, finely grated

salt, pepper

Filling:

1/2 Tablespoon butter

10 eggs

1 1/2 cups Canadian bacon, (or any other deli, such as ham, turkey, etc) chopped

1/4 cup sun dried tomatoes, minced

1-2 Tablespoons fresh parsley, minced

Other:

25 sheets of phyllo dough

2 sticks of butter (1 cup) melted

1 1/2 cups panko bread crumbs

2 Tablespoons fresh parsley, minced (to sprinkle on top of the strudels)

1/4 cup Parmesan cheese, finely grated

Instructions:

Make the Cheese Sauce:

Melt the butter in a small saucepan. Add the flour, and whisk to combine. Breakfast Strudels-1-3 Gradually pour in the milk. Breakfast Strudels-1-4

Breakfast Strudels-1-5 Keep whisking and cooking on a medium low heat, for 3-5 minutes, until the mixture thickens. Breakfast Strudels-1-6 Take it off the heat and add the cheese and mix until it melts. Season with salt and pepper.

Breakfast Strudels-1-7 Filling:

Melt 1/2 Tablespoon of butter. Whisk the eggs until they are evenly mixed. Season the eggs with salt and pepper. Pour the eggs into the skillet and cook until the eggs are cooked through, but still just slightly wet. You don’t want to over cook the eggs, since they will still be baking in the oven, and slightly under cooking the eggs will keep them tender and soft as the end result.

Breakfast Strudels-1-8 Mix the cheese sauce, eggs, Canadian bacon, sun dried tomatoes and parsley. Breakfast Strudels-1-9

Breakfast Strudels-1-10 You can make the filling with all kinds of ingredients. Cook up some breakfast sausage instead of the Canadian bacon, or use other deli, like ham, turkey, chicken, beef, etc. You can also add mushrooms, peppers, onions, etc. Make sure to sauté them first, to cook them through, before adding to the filling mixture.

Assembling and Baking:

You can buy phyllo dough in most grocery stores. It’s usually located in the frozen aisle, where you find frozen fruit, pie crusts, puff pastry, etc.

Take one piece of phyllo dough, brush it lightly with the melted butter. Breakfast Strudels-1-11 Keep the rest of the phyllo dough covered with a damp paper towel, so they don’t dry out, while you are working. Sprinkle about 2 teaspoons of the breadcrumbs over the phyllo dough. Breakfast Strudels-1-12 Fold it in half lengthwise. Brush it lightly with melted butter again. Place about 2-3 Tablespoons of the filling on one edge of the phyllo dough. Breakfast Strudels-1-13 Fold the top and bottom over the filling and then roll the filling inside the phyllo dough, creating a small bundle. Breakfast Strudels-1-14 Repeat with the rest of the phyllo dough and the filling. Place the Breakfast Strudels on top of a rimmed baking sheep lined with parchment paper.

Work very gently with the phyllo dough, since it’s very delicate. If the phyllo dough rips a little, that’s ok. When you fold it all together it will be fine.

Brush the top with more melted butter and sprinkle with a mixture of bread crumbs, Parmesan cheese and parsley.

If you don’t bake it right away, place it in the refrigerator. It’s kind of common sense; you don’t want your food to stand at room temperature too long, of course. Then you can just bake it in the preheated oven, whenever you’re ready to eat it. 

Breakfast Strudels-1-15 To Freeze:

You can also freeze the Breakfast Strudels. Place the Breakfast Strudels right on the baking sheet into the freezer and freeze until they are firm. Store in a ziptop bag.

Breakfast Strudels-1-20 To Bake:

Bake the fresh Breakfast Strudels in a preheated 375 degree oven for 10-15 minutes, until golden brown.

If you are using the frozen Breakfast Strudels, place them into the oven, frozen,  and increase the baking time by 10-15 minutes. Breakfast Strudels-1-17

Breakfast Strudels-1-19

Breakfast Strudels
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 25 strudels
Ingredients
Cheese sauce:
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 2 cups milk
  • ⅔ cups cheese, (Monterey Jack, Cheddar, Mozzarella, Provolone, etc) grated
  • ¼ cup Parmesan cheese, finely grated
  • salt, pepper
Filling:
  • ½ Tablespoon butter
  • 10 eggs
  • 1½ cups Canadian bacon, (or any other deli, such as ham, turkey, etc) chopped
  • ¼ cup sun dried tomatoes, minced
  • 1-2 Tablespoons fresh parsley, minced
Other:
  • 25 sheets of phyllo dough
  • 2 sticks of butter (1 cup) melted
  • 1½ cups panko bread crumbs
  • 2 Tablespoons fresh parsley, minced (to sprinkle on top of the strudels)
  • ¼ cup Parmesan cheese, finely grated
Instructions
Make the Cheese Sauce:
  1. Melt the butter in a small saucepan.
  2. Add the flour, and whisk to combine.
  3. Gradually pour in the milk. Keep whisking and cooking on a medium low heat, for 3-5 minutes, until the mixture thickens.
  4. Take it off the heat and add the cheese and mix until it melts. Season with salt and pepper.
Filling:
  1. Melt ½ Tablespoon of butter. Whisk the eggs until they are evenly mixed. Season the eggs with salt and pepper.
  2. Pour the eggs into the skillet and cook until the eggs are cooked through, but still just slightly wet. You don’t want to over cook the eggs, since they will still be baking in the oven, and slightly under cooking the eggs will keep them tender and soft as the end result.
  3. Mix the cheese sauce, eggs, Canadian bacon, sun dried tomatoes and parsley.
Assembling and Baking:
  1. Take one piece of phyllo dough, brush it lightly with the melted butter. Keep the rest of the phyllo dough covered with a damp paper towel, so they don’t dry out, while you are working.
  2. Sprinkle about 2 teaspoons of the breadcrumbs over the phyllo dough. Fold it in half lengthwise. Brush it lightly with melted butter again.
  3. Place about 2-3 Tablespoons of the filling on one edge of the phyllo dough.
  4. Fold the top and bottom over the filling and then roll the filling inside the phyllo dough, creating a small bundle.
  5. Repeat with the rest of the phyllo dough and the filling.
  6. Place the Breakfast Strudels on top of a rimmed baking sheep lined with parchment paper. Brush the top with more melted butter and sprinkle with a mixture of bread crumbs, Parmesan cheese and parsley.
To freeze:
  1. Place the Breakfast Strudels right on the baking sheet into the freezer and freeze until they are firm. Store in a ziptop bag.
To Bake:
  1. Bake the fresh Breakfast Strudels in a preheated 375 degree oven for 10-15 minutes, until golden brown.
  2. If you are using the frozen Breakfast Strudels, place them into the oven, frozen, and increase the baking time by 10-15 minutes.
Notes
You can make the filling with all kinds of ingredients. Cook up some breakfast sausage instead of the Canadian bacon, or use other deli, like ham, turkey, chicken, beef, etc. You can also add mushrooms, peppers, onions, etc. Make sure to sauté them first, to cook them through, before adding to the filling mixture.

 

 

 

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Comments

  1. elena says

    Wow those look yummy :-) wow good job for being so prepared for your guests :-) you r an inspiration . I wish i could plan and do stuff ahead. That is a good trait to have, i always seen to put things off to the last minute. Good job

    • says

      We have guests A LOT, and I know things will be much more hectic and stressful if I don’t plan ahead of time. It’s very helpful to have meals prepped ahead. It makes life a lot easier:).

    • says

      Yes, you can, Lena. I have never done so myself for this particular recipe, so you will have to figure out how much to use, how long to bake, etc. yourself. Also, the phyllo dough is very delicate with such thin layers. The crust will be much more stiffer and thicker if you use puff pastry instead of phyllo dough.

  2. Nina says

    Hi, Olga,

    Thanks much for another great and easy recipe. I love your Freezer-Friendly Breakfast Burritos and Breakfast Quesadillas from your blog. Definitely I will try this too.

    ANYWAY GUYS I GOOGLED ABOUT THIS DOUGH AND WALMART HAS IT. EASY!!!! WALMART IS EVERYWHERE :)

  3. Inna says

    I use phyllo dough all the time. I make Apple strudel..and mini Napoleon cakes..and also use them for your ‘chicken salad in a tart’ I brush melted butter on like 8 sheets of phyllo dough then cut them into 1″x1″ squares, place each square in the mini cupcake pan. And bake at 350 for 10 min. I will have to try these little guys!! They look yummy!! Thanks, Olga!! :)

  4. Erica says

    I bought this dough took it out of package and started to unroll but the whole thing broke aghh… how do i work with this??

    • says

      I guess you bought phyllo dough that was damaged. It’s usually rolled up in one piece. The dough is very fragile, so you have to work with it very gently, but it shouldn’t have broken apart completely.

      • Erica says

        I did a lil research how to work with this dough and it turns out that it was just too frozen still to work with I put a damp towel on top and let it thaw in room temperature for about two hours.. afterwards it was nice and soft not so crispy and breakable.. thanks! the were yummy!!

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