Serves: 5
Total Calories: 412
Heat oven to 375 degrees. Melt 2 tablespoons margarine in small saucepan. Blend in flour and cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss cheese, 2 tablespoons Parmesan cheese, salt, cayenne pepper and nutmeg. Stir until cheeses are melted set aside. In medium skillet, brown sausage, drain. Stir in beaten eggs and thyme, and cook over medium heat until eggs are set. Stir in cheese sauce and 1 tablespoon parsley. Cool completely. Unroll phyllo sheets cover with plastic wrap, or towel. Brush 1 phyllo sheet with melted margarine, sprinkle with bread crumbs. Fold in half lengthwise and brush with melted margarine. Place 1/2 cup filling on bottom of short side of phyllo, leaving 1 inch edge on bottom and sides. Turn up edge fold in sides. Roll up. Place seam side down on ungreased cookie sheet. In small bowl, combine topping ingredients. Brush each strudel with melted margarine and sprinkle with topping. Repeat with remaining phyllo sheets, filling and topping. Bake at 375 degrees for 15 minutes, or until crisp and light brown. (Can be prepared, covered and refrigerated up to 1 day ahead of time.)
This Sausage and Cheese Breakfast Strudels recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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