Make the Cheese Sauce:

1. Melt the butter in a small saucepan.
2. Add the flour, and whisk to combine.
3. Gradually pour in the milk. Keep whisking and cooking on a medium low heat, for 3-5 minutes, until the mixture thickens.
4. Take it off the heat and add the cheese and mix until it melts. Season with salt and pepper.

Filling:

1. Melt 1/2 Tablespoon of butter. Whisk the eggs until they are evenly mixed. Season the eggs with salt and pepper.
2. 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.
3. Mix the cheese sauce, eggs, Canadian bacon, sun dried tomatoes and parsley.

Assembling and Baking:

1. 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.
2. Sprinkle about 2 teaspoons of the breadcrumbs over the phyllo dough. Fold it in half lengthwise. Brush it lightly with melted butter again.
3. Place about 2-3 Tablespoons of the filling on one edge of the phyllo dough.
4. Fold the top and bottom over the filling and then roll the filling inside the phyllo dough, creating a small bundle.
5. Repeat with the rest of the phyllo dough and the filling.
6. 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:

1. 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:

1. Bake the fresh Breakfast Strudels in a preheated 375 degree oven for 10-15 minutes, until golden brown.
2. If you are using the frozen Breakfast Strudels, place them into the oven, frozen, and increase the baking time by 10-15 minutes.