I make these for Christmas breakfast. And I never remember to take a photo. But they are good all year round, lounging luxuriously in the freezer, so next time I make some, I'll try to have my camera handy.
Edited to add: (photo taken December 2011) These make very neat little parcels that turn into a delicious melange of crunchy pastry and creamy filling once you attack them with a fork and knife. I cut into this one so that you could see the filling.
Another edit (December 2016) An updated photo, and below, four photos that show the steps to folding these little packets.
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/4 teaspoon salt
1/2 cup grated cheddar cheese
Melt the butter, add the flour, then stir in the milk. Whisk until bubbly and thick, then stir in the the salt and cheese and stir until melted. Set aside while you prepare the eggs.
6 eggs, beaten lightly with a fork
2 Tablespoons minced parsley
2 Tablespoons minced green onion or chives
1 cup diced smoked ham (optional)
1/2 teaspoon dried thyme
pepper and salt
1 Tablespoon butter
Melt the butter in a skillet. Add the eggs and scramble until set but still moist. Stir in the remaining ingredients and add to the cheese sauce. Let cool slightly.
8-10 sheets phyllo pastry
1/4 cup butter, melted
Place one sheet of phyllo on work surface. Cover remainder with towels to prevent drying out. Brush sheet lightly with butter. Fold in half, brush with butter. Spoon about 1/3 cup of egg mixture along narrow end of phyllo, leaving a 1-2 inch border. Fold sides over to enclose filling. Roll up. Brush top with butter.
Now, you can either bake them or freeze them. To freeze them, I place the rolls on a baking sheet lined with waxed or parchment paper, set the pan in the freezer until the strudels are frozen, then place them into a ziploc bag.
To bake before freezing, bake at 375 degrees 15-18 minutes.
To bake after freezing, do not thaw, but bake at 375 degrees 35-40 minutes.
These are so good with fresh fruit on the side and some cinnamon buns.