This easy cheesy egg and broccoli breakfast strudel is simple, yet fancy enough to serve overnight guests, or enjoy on your own over a long weekend at home.
Made with just five easy to find, everyday ingredients, this breakfast strudel is a snap to pull together. But you definitely want to give enough time for your phyllo pastry sheets to fully thaw – I rushed mine and had to deal with some cracking and breakage.
Ingredients
- Broccoli florets
- Phyllo dough sheets, thawed
- Large eggs
- Olive oil
- Reduced-fat cheese
How Many Calories and WW Points in Egg and Broccoli Strudel?
According to my calculations, each serving has about 191 calories.
To see the WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Egg and Broccoli Strudel, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 375F degrees. Lightly grease a baking dish with nonstick cooking spray and set aside.
Step 3: Add broccoli florets to a microwave (affiliate link) safe dish, along with 2-3 tablespoons water, cover and cook on HIGH for 2-3 minutes. (I used my Anyday dishes). Alternatively, you can bring a medium pot of water to a boil on the stove and add the broccoli and cook until crisp, yet tender, about 3-4 minutes. Drain and blot dry with paper towels.
Step 4: Lay one phyllo sheet and a clean flat surface and lightly spritz with cooking spray, Layer 9 more phyllo sheets on top of the first one, lightly spritzing each one with cooking spray. Cover with plastic wrap to keep sheets moist until ready to use.
Step 5: In a medium bowl, whisk eggs and add salt and pepper to taste.
Step 6: Heat olive oil in a medium skillet over medium heat. Stir broccoli into egg mixture and pour into heated skillet, stirring occasionally with a rubber spatula (affiliate link) just until set, about 1-2 minutes.
Step 7: Remove plastic wrap from phyllo and carefully spoon egg and broccoli mixture over phyllo, leaving a 1- to 2-inch border on all sides. Top with shredded cheese.
Step 8: Carefully roll the short side of the phyllo over the egg filling jelly-roll-style. Place the strudel seam side down on the prepared baking dish and cut 3 or 4 1-inch slits in the top of the phyllo to allow the steam to escape.
Step 9: Baked until filling is heated through on the phyllo turns golden, about 15-18 minutes. Allow strudel to cool on baking sheet (affiliate link) about 10 minutes.
Step 10: Cut into 6 slices and serve warm.
Step 11: Store any leftover strudel in an airtight container in the refrigerator.
If you like this Easy Cheesy Egg and Broccoli Strudel, check out my other WW Friendly recipes, including: Ham and Swiss Bisquick Pie, Spanish Egg Tortilla with Peas and Mint, Bacon, Egg and Cheese Pie, Crock Pot Spaghetti Frittata and Chile Relleno Casserole
If you’ve made this Broccoli and Scrambled Egg Strudel, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
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Gather and prepare all ingredients.
-
Preheat oven to 375F degrees. Lightly grease a baking dish with nonstick cooking spray and set aside.
- Add broccoli florets to a microwave (affiliate link) safe dish, along with 2-3 tablespoons water, cover and cook on HIGH for 2-3 minutes. (I used my Anyday dishes). Alternatively, you can bring a medium pot of water to a boil on the stove and add the broccoli and cook until crisp, yet tender, about 3-4 minutes. Drain and blot dry with paper towels.
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Lay one phyllo sheet and a clean flat surface and lightly spritz with cooking spray, Layer 9 more phyllo sheets on top of the first one, lightly spritzing each one with cooking spray. Cover with plastic wrap to keep sheets moist until ready to use.
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In a medium bowl, whisk eggs and add salt and pepper to taste.
- Heat olive oil in a medium skillet over medium heat. Stir broccoli into egg mixture and pour into heated skillet, stirring occasionally with a rubber spatula (affiliate link) just until set, about 1-2 minutes.
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Remove plastic wrap from phyllo and carefully spoon egg and broccoli mixture over phyllo, leaving a 1- to 2-inch border on all sides. Top with shredded cheese.
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Carefully roll the short side of the phyllo over the egg filling jelly-roll-style. Place the strudel seam side down on the prepared baking dish and cut 3 or 4 1-inch slits in the top of the phyllo to allow the steam to escape.
- Baked until filling is heated through on the phyllo turns golden, about 15-18 minutes. Allow strudel to cool on baking sheet (affiliate link) about 10 minutes.
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Cut into 6 slices and serve warm.
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Store any leftover strudel in an airtight container in the refrigerator.
Serving size: 1 slice strudel
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
Serving: 1slices, Calories: 191kcal, Carbohydrates: 19g, Protein: 10g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 130mg, Sodium: 283mg, Potassium: 174mg, Fiber: 1g, Sugar: 1g, Vitamin A: 424IU, Vitamin C: 27mg, Calcium: 144mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Just 5 | 125 Recipes with 5 Ingredients a Weight Watchers PointsPlus cookbook
