Ham And Cheese Breakfast Strudels Food

HAM & CHEESE BREAKFAST STRUDELS

Steps:

• In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt., In a large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and the cheese sauce; heat through. Remove from heat., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter; sprinkle with 2 teaspoons bread crumbs. Fold phyllo in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, bread crumbs and filling., Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.

HAM AND CHEESE BREAKFAST TORTILLAS

Steps:

• Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.
• Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.

HAM AND CHEESE BREAKFAST STRUDELS

Steps:

• In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
• In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
• Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 inches from a short side. Fold side and edges over filling and roll up.
• Brush with butter. Repeat. Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375° for 10-15 minutes or until golden brown. Serve immediately.
• To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
• Place 2 inches apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat oven to 350°F. 2 In medium bowl, combine ham, cheese, mushrooms, green onions and egg; mix well. 3 Place 1 phyllo sheet on cutting board. Brush lightly with butter. (Keep remaining phyllo covered with a damp towel to prevent drying.) Fold sheet in half crosswise; brush with butter. Fold in half crosswise again; brush with butter. Place 1/3 cup of ham mixture in center of sheet. Fold long sides up and over filling, overlapping slightly. Fold into thirds from narrow edge. Place strudel, seam-side-down on ungreased baking sheet. (Cover with damp towel to prevent drying.) Repeat with remaining phyllo, ham mixture and butter. 4 Bake 20 minutes or until golden brown. Serve strudels with Mustard Sauce. 5 MUSTARD SAUCE: In saucepan, combine ingredients. Cook and stir over low heat until warm. occasionally, until warm.

EASY HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with nonstick spray.
• Whisk milk, eggs, milk, and salt together in a bowl.
• Place about 3/4 of the bread cubes into the prepared baking dish and sprinkle with ham and 1 cup Cheddar cheese. Carefully pour egg mixture over top. Add remaining bread cubes and gently press all over to submerge into the liquid. Once all of the bread is coated by the egg mixture, sprinkle remaining Cheddar cheese over the top.
• Bake in the preheated oven until light golden brown and set in the middle, about 40 minutes. Allow to cool for 10 minutes before slicing and serving.

SAUSAGE AND CHEESE BREAKFAST STRUDELS

Steps:

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

SAVORY HAM AND CHEESE BREAKFAST ROLLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease an 8-inch round baking dish with nonstick spray.
• On a lightly floured surface, roll out the pizza dough to a rough 8 x 12-inch rectangle.
• Spread the mustard over the dough in an even layer, then sprinkle with 1 tablespoon of everything bagel seasoning. Top with the cheddar and Swiss cheeses and ham.
• Starting from a long edge, tightly roll the dough into a log. Cut the log crosswise into 8 even pieces. Transfer the rolls to the prepared baking dish.
• Bake for 25 to 30 minutes, until golden brown.
• In a small bowl, whisk together the melted butter, honey, and remaining 1 teaspoon everything but the bagel seasoning.
• Remove the rolls from the oven and brush the butter mixture over the tops. Garnish with the chives, if using. Let cool for 5-10 minutes before serving.
• Enjoy!

HAM, EGG, AND CHEESE BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
• Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
• Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
• Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.

BREAKFAST STRUDEL

Steps:

• Preheat oven to 400°F.
• Thaw pastry according to package directions, about 30 minutes.
• Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes.
• Stir in bell pepper (can be red or green) and onion; sauté 3 minutes then add cubed ham.
• Add eggs cream cheese and orange juice in blender blend at medium till mixed well.
• Add eggs to the pan and scramble till set.
• Season with salt and pepper to taste.
• Refrigerate eggs while working with puff pastry.
• Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps.
• Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle.
• Fold up the flaps at both ends, then braid the strips across the filling.
• Lift parchment and strudels onto baking sheets.
• Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden.
• Let cool 5 minutes before slicing.
• The ingredients in this can be altered in anyway -- I have used Italian sausage instead of ham and mozzarella cheese. You could do all kinds of different combinations.

HAM AND CHEESE STRUDEL

Steps:

• In a saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham; heat through. Remove from heat. Stir in Swiss cheese and 2 tablespoons Parmesan cheese until Swiss is melted; set aside. In a nonstick skillet coated with nonstick cooking spray, cook and stir egg substitute over medium heat until completely set. Stir into cheese mixture.
• For each strudel, place one sheet of phyllo dough on work surface with a short side facing you (keep remaining dough covered with waxed paper to avoid drying out). Coat dough with nonstick cooking spray; fold in half lengthwise. Coat with nonstick cooking spray; spritz with butter-flavored spray. Sprinkle with 2 teaspoons bread crumbs. Spread some egg mixture over bottom third of dough to within 3/4 in. of bottom and sides. Fold in sides. Roll up dough, starting at end with egg mixture.
• Place seam side down on an ungreased baking sheet. Coat with nonstick cooking spray; spritz with butter-flavored spray. Bake at 375 degrees F for 15-18 minutes or until golden brown and filling is heated through (filling may expand and come out of dough during baking). Sprinkle each with parsley and remaining Parmesan cheese.

HAM AND CHEESE STRUDELS APPETIZER ( PAULA DEEN)

Steps:

• In a large skillet, melt butter over medium heat. Add onions; reduce heat to medium- low, cover, and cook for 15 minutes, stirring occasionally.
• Uncover and increase heat to medium high.
• Continue cooking onions, stirring frequently for 3 to 4 minutes or until onions are caramel colored.
• Stir in vinegar, and remove from heat; set aside.
• Preheat oven to 400 degrees.
• Line 2 baking sheets with parchment paper.
• On a lightly floured surface roll 1 sheet puff pastry into a 16x10 inch rectangle.
• Place on prepared baking sheet.
• Using the times of a fork, prick a 1/4 inch border around the edge of the pastry.
• In a small bowl, lightly beat egg yolk; lightly brush over border of pastry. Prick remaining pastry with the tines of a fork in the 1/8 inch intervals.
• Repeat procedure with remaining pastry and beaten egg yolk.
• Bake for 12 minutes or until golden brown.
• In a small bowl combine mayo and mustard. Spread evenly over each baked pastry.
• Top each evenly with ham and cheeses.
• Spread caramelized onions evenly over cheeses.
• Bake for 8 to 10 minutes or until hot and bubbly.
• Cut into 2 1/2 inch squares.
• Serve immediately.

HAM AND CHEESE STRUDEL

Steps:

• In a saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham; heat through. Remove from heat. Stir in Swiss cheese and 2 tablespoons Parmesan cheese until Swiss is melted; set aside. In a nonstick skillet coated with cooking spray, cook and stir egg substitute over medium heat until completely set. Stir into cheese mixture., For each strudel, place one sheet of phyllo dough on work surface with a short side facing you (keep remaining dough covered with waxed paper to avoid drying out). Coat dough with cooking spray; fold in half lengthwise. Coat with cooking spray; spritz with butter-flavored spray. Sprinkle with 1 teaspoon bread crumbs. Spread some egg mixture over bottom third of dough to within 3/4 in. of bottom and sides. Fold in sides. Roll up dough, starting at end with egg mixture., Place seam side down on an ungreased baking sheet. Coat with cooking spray; spritz with butter-flavored spray. Bake at 375° for 15-18 minutes or until golden brown and filling is heated through (filling may expand and come out of dough during baking). Sprinkle each with parsley and remaining Parmesan cheese.