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.
Nutrition Facts : Calories 439 calories, Fat 33g fat (18g saturated fat), Cholesterol 255mg cholesterol, Sodium 754mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
HAM AND CHEESE STRUDEL
Yawns will be gone from the breakfast table when you serve Jo Groth's strudel. The Plainfield, Iowa cook wraps phyllo dough around a creamy filling of ham, cheese and egg substitute to create pretty golden-brown roll-ups that taste terrific!
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 218 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 576mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
FOODCHANNEL EDITOR
Try this recipe for a savory version of a strudel. Ham, cheese and mustard sauce bring a wonderful flavor to this dish. Recipe Courtesy of Hormel Foods Corporation http://www.HormelFoodsRecipes.com
Provided by By FoodChannel Editor | March 31, 2008 10:42 pm
Yield -
Number Of Ingredients 9
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.
HAM AND CHEESE BREAKFAST QUICHE
Here's one great idea for what to do with that leftover ham!! My picky eaters loved it and it is easy to make!
Provided by BOBKAT2000
Categories Breakfast and Brunch Eggs Quiche
Time 1h15m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.
- Bake at 425 degrees F (220 degrees C) for 25 minutes.
- Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.
- Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 25.2 g, Cholesterol 175.6 mg, Fat 32.9 g, Fiber 1.9 g, Protein 17.6 g, SaturatedFat 19.1 g, Sodium 663.1 mg, Sugar 0.4 g
HAM AND CHEESE BREAKFAST CASSEROLE
This ham and cheese casserole is very filling. It should be assembled and then refrigerated overnight. I usually make this Christmas Eve and serve it Christmas morning after we open our presents.
Provided by CHAROLETTEKD
Categories 100+ Breakfast and Brunch Recipes Breakfast Casserole Recipes
Time 9h15m
Yield 12
Number Of Ingredients 9
Steps:
- Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
- Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 30.4 g, Cholesterol 164.4 mg, Fat 27.3 g, Fiber 1.1 g, Protein 21.7 g, SaturatedFat 15 g, Sodium 830.9 mg, Sugar 6.2 g
HAM AND CHEESE BREAKFAST STRUDELS
I have been going through all of my TOH magazines pulling out the recipes I had marked to try. This recipe is so versatile and can be made ahead and frozen, then just take out of bake. Can replace swiss cheese with another cheese (I like cheddar also) and could use bacon or sausage for the the ham. In first step, melt butter, could add in minced onion/shallot/garlic or red/green bell pepper to soften and then continue with recipe. Also could use light for reduced fat butter and cheeses, egg substitute and skim milk to reduce the calories. Have fun with the recipe and make it fit your family preferences!!! Update 7/31/11 - I made these this morning as written except subbing cheddar cheese for the Swiss and I added some sliced green onion. What a great breakfast or brunch recipe, as they can be made ahead, frozen and then baked on the day you want to serve it.
Provided by diner524
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
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.
BREAKFAST PINWHEELS
Breakfast Pinwheels from Delish.com will have your spinning into a great morning.
Categories breakfast pinwheels scrambled eggs ham cheddar easy breakfast ideas crescent dough pinwheels savory breakfast ideas
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease an 8-x-8" baking pan with cooking spray. In a large bowl, combine eggs with chives and season with salt and pepper.
- In a medium skillet over medium heat, melt butter. When the butter is foamy, add eggs and let set slightly. Reduce heat to medium-low and drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Remove from heat.
- On a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Add a layer of shredded cheese and egg to each rectangle. Top with ham in an even layer. Starting with one short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 4 slices. Place cut side up in baking pan.
- Bake for 25 to 30 minutes, until the rolls are golden. Garnish with chives and serve.
BREAKFAST STRUDEL
This a great brunch item. I have made this twice and it is a hit! Make a day ahead and you are all ready for the next morning.
Provided by Kasia3
Categories Breakfast
Time 1h
Yield 20 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 232.7, Fat 15.9, SaturatedFat 5.4, Cholesterol 125, Sodium 248.6, Carbohydrate 14.3, Fiber 0.7, Sugar 0.9, Protein 8
HAM AND CHEESE BREAKFAST CASSEROLE
Ham and Cheese Breakfast Casserole is an easy and delicious combination of ham, cheese, hashbrowns, and eggs. Easily prepared in advance or thrown together in the morning. We used leftover Honey Baked Ham for this recipe, but you can use a store bought version as well.
Provided by Amanda Rettke--iambaker.net
Categories Breakfast
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat your oven to 400°F.
- Spray a 9x13 inch pan with nonstick spray, or grease with butter.
- Add the shredded hashbrowns into the pan.
- Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
- Bake for 25-30 minutes, until the potatoes are tender and lightly browned on top. Remove from oven, stir, and cook for 10 more minutes.
- Remove the hashbrowns and reduce the oven temperature to 350 °F.
- In a large bowl whisk together 8 eggs, evaporated milk, seasoned salt, kosher salt, pepper, dry mustard, and onion powder.
- Add ham and cheese, and stir to combine.
- Pour the mixture evenly over the top of the hashbrowns.
- Bake for approximately 40 minutes, or until the edges start to brown and the center doesn't jiggle when you shake the pan.
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BREAKFAST STRUDELS - OLGA'S FLAVOR FACTORY
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- Melt 1/2 Tablespoon of butter. Whisk the eggs until they are evenly mixed. Season the eggs with salt and pepper.
- 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.
- Place the Breakfast Strudels right on the baking sheet into the freezer and freeze until they are firm. Store in a ziptop bag.
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