Return to Content

Breakfast Strudel

Breakfast Strudel
1 vote, 5.00 avg. rating (89% score)
by

Yield: Serves 8.

When you’re hankering for something different in the morning, make this easy and unusual breakfast strudel. It can be partially prepared in advance, then assembled right before baking. The Richards Bed and Breakfast, Narragansett, Rhode Island

Ingredients:

  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup grated cheddar or Swiss cheese
  • A pinch of pepper
  • A pinch of ground nutmeg
  • 1/4 pound sausage
  • 6 eggs
  • 1/2 teaspoon dried thyme
  • 3/4 cup butter, melted
  • 8 phyllo dough sheets
  • 1/2 cup dried bread crumbs
  • 1 tablespoon chopped fresh parsley for garnish

Instructions:

Melt 2 tablespoons of the butter over low heat, add the flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, increase the heat, and cook until the mixture comes to a boil. Remove from the heat, stir in the cheese, pepper, and nutmeg, and pour into a bowl.
Crumble the sausage into a skillet and cook over medium heat until it is no longer pink, but do not brown. Drain and add to the cheese sauce.
Beat the eggs and thyme together and cook in the remaining 1 tablespoon butter until just set. Add to the sausage-cheese sauce and cool completely. (This may be done the night before, refrigerated, and brought to room temperature when ready to bake.)
Brush 1 sheet of phyllo dough with some of the melted butter. Sprinkle with 1 tablespoon bread crumbs and fold in half lengthwise. Brush with butter and spoon about 1/3 cup of the sausage-cheese filling along one short end, leaving a 3/4-inch border along the edges empty. Fold the edges over, starting at the end with the filling, and roll to make a neat package. Place on a greased cookie sheet and brush with butter. Repeat with the remaining ingredients.
Bake in a preheated 375 degree oven for 15 minutes. Garnish with the parsley.

Updated Wednesday, January 7th, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Breakfast Strudel

  1. Lee Crocker May 3, 2009 at 6:42 am #

    I made this recipe for a work party at our yacht club. It was a cool and rainy morning. The guys loved them! I mad a double recipe and had no leftovers. A definite keeper!!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2