Ham & Cheese Breakfast Strudels

• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/3 cup shredded Swiss cheese
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon salt
• 5 large eggs, lightly beaten
• 1/4 pound ground fully cooked ham (about 3/4 cup)
• 6 sheets phyllo dough (14x9-inch size)
• 1/2 cup butter, melted
• 1/4 cup dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons minced fresh parsley

1. 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.
2. In a
3. , melt remaining butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and cheese sauce; heat through. Remove from heat.
4. Preheat oven to 375u0b0. 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 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.
5. Place on a greased
6. ; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately.
7. After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined
8. 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.

butter, flour, milk, swiss cheese, parmesan cheese, salt, eggs, ham, phyllo, butter, bread crumbs, parmesan cheese, parsley

Taken from www.tasteofhome.com/recipes/ham-cheese-breakfast-strudels/ (may not work)