Enjoy bacon, eggs and melty cheese with a flaky phyllo twist. This savory breakfast strudel is perfectly matched with delicious avocado crema!
12 sheets Athens® Phyllo Dough (9” x 14”), thawed
6 large eggs
1 1/2 tablespoons heavy cream
1 stick unsalted butter, melted, divided
1/4 teaspoon lemon zest
1/2 tablespoon chives, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
6 slices thick bacon, cooked and crumbled
1 1/4 cups sharp Vermont Cheddar cheese (or your favorite cheese), shredded
1 tablespoon sesame seeds
2 tablespoons fresh basil, chopped
1 Haas avocado, rough chopped
1/2 cup plain Greek yogurt
juice from 1/2 lemon
1/8 teaspoon salt
1/8 teaspoon black pepper
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
In a medium bowl, whisk eggs & heavy cream. Heat 2 tablespoons butter in large sauté pan. Add eggs to pan over high heat and let set for 1 minute. Lower heat to medium and draw eggs from outer edges to center repeatedly until scrambled but still a little wet. Stir in lemon zest, chives, salt and pepper cooking for additional 1 minute. Remove from heat. With a spatula or fork, break up any large clumps of egg and set aside.
Unroll and cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on a sheet of parchment or waxed paper. Lightly brush with butter then layer and repeat forming a stack of 6 layers. Starting with long side closest to you, about 2 inches from edge of phyllo, spoon half of the scrambled eggs lengthwise in a 3-inch-wide log, leaving a 2″ border on short sides. Press 1/2 of the bacon lightly onto top of eggs. Top with half of the cheese. Using the parchment to help lift if needed, roll the phyllo starting at long side closest to you, up over filling. Gradually roll up strudel, enclosing filling completely. Fold under ends to seal. Place seam side down on baking pan. Repeat entire procedure to create second strudel. Brush strudels lightly with butter and sprinkle with sesame seeds. Score each strudel in four sections. Bake 18-20 minutes or until golden brown.
While strudel is baking, make crema. Combine all crema ingredients in food processor. Pulse several times until all ingredients are well incorporated and mixture is smooth.
Serve strudels warm with crema.
Serving size: 1/2 strudel (249g), Amount per serving: Calories 680, Total Fat – 50g, Saturated fat – 25g, Trans Fat – 0g, Cholesterol – 380mg, Sodium – 930 mg, Dietary Fiber – 2g, Total Carbohydrate – 29g, Total Sugars – 2g, Protein –31g, Vitamin D – 10%, Calcium 30%, Iron 10%, Potassium 6%
Customize with your favorite cheese.
For a spicier twist, use Pepper Jack cheese and substitute cilantro and lime juice with a dash of hot sauce in place of basil and lemon juice when making the crema.
Do not make crema too far in advance as the avocado will darken.