Sausage and Cheese Breakfast Strudels
2 T. butter
2 T. flour
1 cup milk
1/2 cup shredded Swiss cheese
2 T. grated parmesan cheese
1/4 t. salt
1/8 t. cayenne pepper
1/8 t. nutmeg
1/4 lb. bulk pork sausages
5 large beaten eggs
1 1/2 t. thyme
1 T. chopped, fresh parsley
5 frozen phyllo pastry sheets, thawed
1/2 cup melted butter
1/4 cup dry bread crumbs
1 T. grated parmesan cheese
2 T. chopped, fresh parsley
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.