What’s For Breakfast? Cooking Class

Last night, I visited a cooking class at the Utah State Fair on “What’s For Breakfast?”

Jana Schofield, author of the “What’s For Breakfast?” cookbook, made a yummy Cordon Bleu Breakfast Strudel. A cheesy egg mixture is tucked, burrito style, into phyllo pastry. The phyllo dough offers a light, crisp, flaky pocket. Jana said that the strudels can be made ahead of time, frozen, and then microwaved or baked for a quick breakfast on the go.

For more of her breakfast ideas, check out her book, which is sold on her website, Whatsfordinner1.com.

 

Cordon Bleu Breakfast Strudel

2 tablespoons butter

2 tablespoons flour

1 cup milk

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 cup shredded cheese

6 eggs

1 cup chopped ham

6 sheets phyllo pastry (found in the supermarket near the frozen pie crusts)

2 tablespoons grated Parmesan cheese

1. Heat oven to 400 degrees.

2. Melt butter in small saucepan.

3. Stir in flour and gradually pour in milk, whisking until smooth. Cook over medium heat until mixture boils and thickens.

4. Add Swiss cheese and stir until melted.

5. Heat skillet and coat with cooking spray. Beat eggs slightly with salt and pepper and add to heated pan. Cook and stir until set. Gently stir into sauce.

6. Working with one sheet of phyllo dough at a time, spray with cooking spray. Fold in half and spray again. Spoon 1/3 cup filling onto one end of phyllo. FOld sides and edges over filling and roll up. Spray tops with cooking spray and sprinkle with Parmesan cheese.

7. Place on greased baking sheet. Bake 10-13 minutes or until golden brown.

Nutrition facts: 218 calories, 12 grams fat, 193 mg cholesterol, 215 mg cholesterol, 4 grams carbohydrate, 0 fiber, 2 grams sugar, 16 grams protein, 11% Daily Value of vitamin A; 1% Daily Value of vitamin C, 20% Daily Value of calcium, and 3% Daily Value of calcium.