Instructions: Heat oven to 375 . Melt 2 T. margarine in small saucepan. Blend in flour; cook over medium heat until smooth and bubbly, about 1 minute.

Gradually add milk; cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss cheese, 2 T. parmesan cheese, salt, cayenne pepper and nutmeg. Stir until cheeses are melted; set aside. In medium skillet, brown sausage; drain. Stir in eggs and thyme. Cook over medium heat until eggs are set. Stir in cheese sauce and 1 T. parsley.

Cool completely. Unroll filo sheets; cover with plastic wrap or towel.

Brush 1 sheet with melted margarine; sprinkle with bread crumbs. Fold in half lengthwise; brush with melted margarine. Place 1/2 cup filling on bottom of short side of filo, leaving 1 inch edge on bottom and sides.

Turn up edge; fold in sides. Roll up. Place seam side down on ungreased cookie sheet. In small bowl, combine topping ingredients. Brush with melted margarine; sprinkle with topping. Repeat with remaining fil sheets, filling and topping. Bake at 375 for 15 minutes or until crisp and light brown.

TIP: Strudels can be prepared, covered and refrigerated up to 1 day ahead of time. Bake as directed above.

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