Sausage and Cheese Breakfast Strudels

Sausage and Cheese Breakfast Strudels

Servings 5 Strudels


For Filling

  • 2 TB Margarine
  • 2 TB Flour
  • 1 cup Milk
  • 1/3 cup Shredded Swiss Cheese
  • 2 TB Parmesan Cheese
  • 1/4 tsp Salt
  • 1/8 tsp Nutmeg
  • 1/4 Bulk Pork Sausage
  • 5 Eggs (Beaten)
  • 1/2 tsp Thyme

For the Pastry

  • 5 sheets Thawed Phyllo Pastry
  • 1/2 cup Melted Margaine
  • 1/4 cup Dry Bread Crumbs

For the Topping

  • 2 TB Parmesan Cheese
  • 2 TB Chopped Parsley


  • Heat oven to 375. 
  • Melt 2 TB margarine, blend in flour and cook over medium heat until smooth and bubbly. Gradually add milk, cook until mixture boils and thickens stirring constantly.
  • Boil 1 minute. Add cheeses, salt, cayenne, and nutmeg. Stir until cheese is melted and set aside. 
  • In medium skillet, brown sausage, drain, stir in eggs and thyme. Cook over medium heat until eggs are set. Stir in cheese sauce and cool completely.
  • Unroll phyllo sheets and brush 1 sheet with melted margarine, keeping others covered, sprinkle with bread crumbs and fold in half lengthwise, brush with more margarine. 
  • Place ½ cup of filling at the bottom of the short side. Turn up edge, fold in sides and roll up. Place seam side down on ungreased cookie sheet. 
  • Repeat with other 4 sheets, brush tops with melted margarine and sprinkle with topping. 
  • Bake for 15 minutes or until crisp and light brown.