Entrée – Breakfast
Variety of Breakfast Strudels

This recipe was featured on "You're the Chef" episode #204. Buy this episode from WVIA.

Yield: six portions of four strudels each

Ingredients:

1 each	package frozen phyllo dough
1 c.	melted butter
1 c.	shredded sharp Cheddar cheese
1 c.	Spanish onions, sliced, cooked and cooled
1 lb.	sliced bacon, cooked crisp and cooled
1/2 lb.	breakfast sausage patties or links, cooked and cooled
1/2 c.	sweet red peppers, sliced, cooked and cooled
1 c.	Granny Smith apples, sliced
1 c.	spinach, cooked and drained
1 c.	broccoli, cooked and chopped
1/4 c.	melted butter
10 each	large eggs
1/2 c.	heavy cream
1/4 c.	orange juice
1 Tbsp.	fresh parsley, chopped

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Procedure:
Thaw the phyllo dough overnight in your refrigerator. Allow it to be sealed tight or covered when not in use.

Prepare all your garnishes (cheese, onions, bacon, sausage, peppers, apples, spinach and broccoli) and cool them.

Combine the eggs with the cream, orange juice and parsley. Cook your eggs by scrambling them with some butter so that they are well set. Allow them to cool (the citric acid in the orange juice will keep them from turning green).

Lay out the phyllo dough one sheet at a time on a flat surface so that the longest side is facing you. Brush it with the melted butter. Continue this process until you have 4 layers.

Place a 2 inch by 2 inch row of filling down the bottom third of the dough. Typically, this could be scrambled eggs, cheese, bacon and spinach, or sausage, apples and cheese, etc.

Stop 1/2 inch from each edge. Carefully slip your fingers under each edge and roll up the phyllo dough. Brush the exposed outside edge as you roll. Place the roll on a baking sheet. This can be done up to 4 hours ahead.

Bake the strudel rolls at 375°F for about 30 minutes, until they are golden brown on the outside and they just begin to puff. Serve them with your favorite vegetable juices and accompaniments.