Breakfast Strudels
My freezer is packed to the brim right now. Not only are we cooking for the wedding this weekend, but our apartment is also ringing with the voices of family gathering from all around to join in the celebration. Lots of people means lots of food:). Yep, you’d better believe I prepared a lot of freezer meals! I knew I wouldn’t have any time to make breakfasts and dinners, so I loaded up my stash of meatballs, sauce, chicken broth, pelmeni, etc.
Breakfast is probably the meal that you want the least amount of prep work. These Breakfast Strudels are just the thing. Sure, there’s some prep work involved beforehand, but once you freeze them, there’s nothing left to do on busy mornings except bake them in the oven. And then…. the MAGIC happens. Fluffy, cheesy eggs with Canadian bacon, sundries tomatoes and parsley. The cheese sauce keeps the eggs moist and fresh and the sun dried tomatoes and parsley really give a huge flavor boost. All this is encased in a crisp and flaky pastry.
These Breakfast Strudels seem like they come from a fancy French pastry shop, and definitely aren’t something you would expect to come from a freezer. They are a must for days when you have company or for busy periods in life.
Recipe from Taste of Home
Ingredients:
Cheese sauce:
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
2/3 cups cheese, (Monterey Jack, Cheddar, Mozzarella, Provolone, etc) grated
1/4 cup Parmesan cheese, finely grated
salt, pepper
Filling:
1/2 Tablespoon butter
10 eggs
1 1/2 cups Canadian bacon, (or any other deli, such as ham, turkey, etc) chopped
1/4 cup sun dried tomatoes, minced
1-2 Tablespoons fresh parsley, minced
Other:
25 sheets of phyllo dough
2 sticks of butter (1 cup) melted
1 1/2 cups panko bread crumbs
2 Tablespoons fresh parsley, minced (to sprinkle on top of the strudels)
1/4 cup Parmesan cheese, finely grated
Instructions:
Make the Cheese Sauce:
Melt the butter in a small saucepan. Add the flour, and whisk to combine. 
Gradually pour in the milk. 
Keep whisking and cooking on a medium low heat, for 3-5 minutes, until the mixture thickens. 
Take it off the heat and add the cheese and mix until it melts. Season with salt and pepper.
Filling:
Melt 1/2 Tablespoon of butter. Whisk the eggs until they are evenly mixed. Season the eggs with salt and pepper. Pour the eggs into the skillet and cook until the eggs are cooked through, but still just slightly wet. You don’t want to over cook the eggs, since they will still be baking in the oven, and slightly under cooking the eggs will keep them tender and soft as the end result.
Mix the cheese sauce, eggs, Canadian bacon, sun dried tomatoes and parsley. 
You can make the filling with all kinds of ingredients. Cook up some breakfast sausage instead of the Canadian bacon, or use other deli, like ham, turkey, chicken, beef, etc. You can also add mushrooms, peppers, onions, etc. Make sure to sauté them first, to cook them through, before adding to the filling mixture.
Assembling and Baking:
You can buy phyllo dough in most grocery stores. It’s usually located in the frozen aisle, where you find frozen fruit, pie crusts, puff pastry, etc.
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. Sprinkle about 2 teaspoons of the breadcrumbs over the phyllo dough. 
Fold it in half lengthwise. Brush it lightly with melted butter again. Place about 2-3 Tablespoons of the filling on one edge of the phyllo dough. 
Fold the top and bottom over the filling and then roll the filling inside the phyllo dough, creating a small bundle. 
Repeat with the rest of the phyllo dough and the filling. Place the Breakfast Strudels on top of a rimmed baking sheep lined with parchment paper.
Work very gently with the phyllo dough, since it’s very delicate. If the phyllo dough rips a little, that’s ok. When you fold it all together it will be fine.
Brush the top with more melted butter and sprinkle with a mixture of bread crumbs, Parmesan cheese and parsley.
If you don’t bake it right away, place it in the refrigerator. It’s kind of common sense; you don’t want your food to stand at room temperature too long, of course. Then you can just bake it in the preheated oven, whenever you’re ready to eat it.
To Freeze:
You can also freeze the Breakfast Strudels. Place the Breakfast Strudels right on the baking sheet into the freezer and freeze until they are firm. Store in a ziptop bag.
To Bake:
Bake the fresh Breakfast Strudels in a preheated 375 degree oven for 10-15 minutes, until golden brown.
If you are using the frozen Breakfast Strudels, place them into the oven, frozen, and increase the baking time by 10-15 minutes.
Breakfast Strudels
- Prep Time: 1 hour 30 mins
- Cook Time: 15 mins
- Total Time: 1 hour 45 mins
- Yield: 25 strudels 1x
- Category: Breakfast
Ingredients
Cheese sauce:
- 4 Tablespoons butter
- 4 Tablespoons flour
- 2 cups milk
- 2/3 cups cheese, (Monterey Jack, Cheddar, Mozzarella, Provolone, etc) grated
- 1/4 cup Parmesan cheese, finely grated
- salt, pepper
Filling:
- 1/2 Tablespoon butter
- 10 eggs
- 1 1/2 cups Canadian bacon, (or any other deli, such as ham, turkey, etc) chopped
- 1/4 cup sun dried tomatoes, minced
- 1–2 Tablespoons fresh parsley, minced
Other:
- 25 sheets of phyllo dough
- 2 sticks of butter (1 cup) melted
- 1 1/2 cups panko bread crumbs
- 2 Tablespoons fresh parsley, minced (to sprinkle on top of the strudels)
- 1/4 cup Parmesan cheese, finely grated
Instructions
Make the Cheese Sauce:
- Melt the butter in a small saucepan.
- Add the flour, and whisk to combine.
- Gradually pour in the milk. Keep whisking and cooking on a medium low heat, for 3-5 minutes, until the mixture thickens.
- Take it off the heat and add the cheese and mix until it melts. Season with salt and pepper.
Filling:
- Melt 1/2 Tablespoon of butter. Whisk the eggs until they are evenly mixed. Season the eggs with salt and pepper.
- Pour the eggs into the skillet and cook until the eggs are cooked through, but still just slightly wet. You don’t want to over cook the eggs, since they will still be baking in the oven, and slightly under cooking the eggs will keep them tender and soft as the end result.
- Mix the cheese sauce, eggs, Canadian bacon, sun dried tomatoes and parsley.
Assembling and Baking:
- 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.
- Sprinkle about 2 teaspoons of the breadcrumbs over the phyllo dough. Fold it in half lengthwise. Brush it lightly with melted butter again.
- Place about 2-3 Tablespoons of the filling on one edge of the phyllo dough.
- Fold the top and bottom over the filling and then roll the filling inside the phyllo dough, creating a small bundle.
- Repeat with the rest of the phyllo dough and the filling.
- Place the Breakfast Strudels on top of a rimmed baking sheep lined with parchment paper. Brush the top with more melted butter and sprinkle with a mixture of bread crumbs, Parmesan cheese and parsley.
To freeze:
- Place the Breakfast Strudels right on the baking sheet into the freezer and freeze until they are firm. Store in a ziptop bag.
To Bake:
- Bake the fresh Breakfast Strudels in a preheated 375 degree oven for 10-15 minutes, until golden brown.
- If you are using the frozen Breakfast Strudels, place them into the oven, frozen, and increase the baking time by 10-15 minutes.
Notes
You can make the filling with all kinds of ingredients. Cook up some breakfast sausage instead of the Canadian bacon, or use other deli, like ham, turkey, chicken, beef, etc. You can also add mushrooms, peppers, onions, etc. Make sure to sauté them first, to cook them through, before adding to the filling mixture.
28 Comments
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elena
Wow those look yummy 🙂 wow good job for being so prepared for your guests 🙂 you r an inspiration . I wish i could plan and do stuff ahead. That is a good trait to have, i always seen to put things off to the last minute. Good job
olgak7
We have guests A LOT, and I know things will be much more hectic and stressful if I don’t plan ahead of time. It’s very helpful to have meals prepped ahead. It makes life a lot easier:).
Veranika@VerasCooking
Those strudels look delicious. I wish I had them in my freezer right now =) I never made anything with phyllo dough, but will definitely try it. Thank you for the recipe.
olgak7
You’re welcome, Veranika!
Inna
Where can I find the phyllo dough?
olgak7
Phyllo dough is sold in most grocery stores, usually in the aisle with the frozen fruit, pie crust, puff pastry, etc.
Alla
These look so delicious. You’re a true inspiration to prep for ahead of time! Thanks!
olgak7
I’m glad this recipe caught your eye:).
Lena
Olya, thanks for posting. It looks great! Can you use puff pastry for this?
olgak7
Yes, you can, Lena. I have never done so myself for this particular recipe, so you will have to figure out how much to use, how long to bake, etc. yourself. Also, the phyllo dough is very delicate with such thin layers. The crust will be much more stiffer and thicker if you use puff pastry instead of phyllo dough.
Kelli
Hi Olga 🙂 What store did you buy phyllo dough from ?
olgak7
I buy it in any grocery store. It can be found in the same aisle with frozen fruit, pie dough, puff pastry, etc.
Nina
Hi, Olga,
Thanks much for another great and easy recipe. I love your Freezer-Friendly Breakfast Burritos and Breakfast Quesadillas from your blog. Definitely I will try this too.
ANYWAY GUYS I GOOGLED ABOUT THIS DOUGH AND WALMART HAS IT. EASY!!!! WALMART IS EVERYWHERE 🙂
olgak7
Thank you, Nina!
I’m glad to add to your collection of Freezer Cooking recipes:).
Inna
I use phyllo dough all the time. I make Apple strudel..and mini Napoleon cakes..and also use them for your ‘chicken salad in a tart’ I brush melted butter on like 8 sheets of phyllo dough then cut them into 1″x1″ squares, place each square in the mini cupcake pan. And bake at 350 for 10 min. I will have to try these little guys!! They look yummy!! Thanks, Olga!! 🙂
Erica
I bought this dough took it out of package and started to unroll but the whole thing broke aghh… how do i work with this??
olgak7
I guess you bought phyllo dough that was damaged. It’s usually rolled up in one piece. The dough is very fragile, so you have to work with it very gently, but it shouldn’t have broken apart completely.
Erica
I did a lil research how to work with this dough and it turns out that it was just too frozen still to work with I put a damp towel on top and let it thaw in room temperature for about two hours.. afterwards it was nice and soft not so crispy and breakable.. thanks! the were yummy!!
olgak7
Just like any frozen dough, it’s necessary to unthaw it before working with it, Erica.
I’m glad that you enjoyed the Strudels.
Natalia
So for 25 strudels, did you use one box of phyllo dough(both rolls), or just one roll? I had started out using one roll from the box, and separating the sheets, it seemed like there were ‘stuck’ in layers two by two. but now i’m wondering if i went about it the wrong way.
olgak7
I don’t remember how many sheets of phyllo were in a package, Natalia. I used exactly how many I wrote in the recipe – 25 single sheets. Sometimes the phyllo dough will stick together. It’s a bummer when that happens, but it shouldn’t be a big deal to use them two at a time. It should still work out.
Anna
I was looking for something to make ahead for company we have every weekend and I came across your website and found these breakfast Strudels and we are in Love!!!! Thanks for the recipe.
olgak7
Welcome, Anna. I hope you enjoy these strudels with your guests.
Rhonda
Hi Olga-
I am very excited about this recipe for Easter Brunch at my house, especially since I can make it the day before. I am going to practice it this weekend to be sure I know what I am doing. The recipe makes 25 streudels. How many did your guests eat, one each or more? I am having 15 people over and trying to figure out the proportions and if I need more than batch. Thanks so much!
RT
Hi! I was wondering if these should be served warm, or at room temp? Or can I bake them and keep them in the refrigerator until ready to serve?
Thanks!
olgak7
You can store it in the refrigerator and then reheat it for 5-7 minutes in the oven or the microwave before serving, RT. That’s what I usually do.
AtTheFamilyTable
I just discovered this recipe, and it changed my life. lol. so so so good. Its so unique and it was easy to put together. Thank you Olga! you are an inspiration to me. I found this blog not too long ago and have been absolutely loving your recipes.
olgak7
Thank you so much! I’m so happy to hear that you enjoyed the Breakfast Strudels. Thank you for taking the time to write.