Ham and Cheese Breakfast Strudels

Ingredients

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
13 cup swiss cheese, shredded,
2 tablespoons parmesan cheese, grated,
14 teaspoon salt
5 eggs, beaten
14 lb ham, fully cooked (about 3/4 cup)
6 sheets phyllo dough
12 cup butter, melted
14 cup dry breadcrumbs
2 tablespoons parmesan cheese, grated,
2 tablespoons parsley, minced, fresh,

Directions

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.