Instructions: In saucepan, melt butter over medium heat. Stir in flour, slowly whisk in milk. Cook, stirring constantly, for about 5 minutes or until thickened. Add Cheddar cheese, 1/4 tsp. salt and half of the pepper; stir until cheese is melted. Set aside.

In large nonstick skillet, stir together eggs, ham, parsley, chives, thyme, remaining pepper and pinch more salt;cook over medium-high heat, stirring almost constantly, for about 3 minutes or until eggs are scrambled and just cooked but still moist. Add to cheese sauce; mix well. Let cool.

Place 1 sheet of the phyllo on work surface, keeping remainder covered with plastic wrap and damp towel to prevent drying out. Brush lightly with melted butter. Fold in half lengthwise; brush with butter. Spoon about 1/3 cup of the egg mixture onto end of phyllo, leaving 1 inch border. Sprinkle filling with about 1 tsp. Parmesan cheese. Gently roll up, tucking in sides to enclose filling.

Brush top with butter. Place, seam side down, on greased baking sheet. Repeat with remaining ingredients to make 7 more strudels.

(Can be prepared to this point, wrapped and refrigerated for up to 48 hours or frozen then stored in airtight container for up to 1 month; do not thaw.)

Bake in center of 375F oven for 13 to16 minutes, or 35 to 40 minutes if frozen, or until golden. Let strudels stand for 5 to 10 minutes before serving.

Makes 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.