Easy Egg and Broccoli Breakfast Strudel (WW Friendly)

This easy egg and broccoli breakfast strudel is one of those recipes that feels a little fancy, yet comes together with very little effort. It’s perfect for a relaxed weekend breakfast, brunch with friends, or even serving overnight guests when you want something special without spending all morning in the kitchen.

Made with just five everyday ingredients, this lightened-up breakfast strudel delivers flaky phyllo on the outside and a simple, cheesy egg and broccoli filling inside. The only real planning required is making sure your phyllo dough has plenty of time to thaw. I rushed it once and ended up with a few cracks, which still tasted great but looked less polished.

Why I Love This Recipe

• Looks impressive but is surprisingly easy. Phyllo does all the work, making this feel special without being complicated.
• Simple ingredients. Just eggs, broccoli, cheese, and pantry staples.
• Light and satisfying. It’s filling without being heavy, which makes it perfect for breakfast or brunch.
• WW friendly. Each slice is portion-controlled and reasonable in Points.
• Versatile. Great for weekends, holidays, or breakfast-for-dinner.

Ingredients & Substitutions

• Broccoli florets – Fresh broccoli works best, but frozen florets can be used if thawed and well drained.
• Phyllo dough sheets, thawed – Be sure to thaw completely in the refrigerator overnight for best results.
• Large eggs – The base of the filling, providing protein and structure.
• Olive oil – Used to lightly cook the eggs and broccoli. Any neutral oil will work.
• Reduced-fat shredded cheese – Cheddar, Swiss, or a reduced-fat blend all work well.

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.

Recipe Notes

• Fully thawed phyllo dough is key to neat layers and easy rolling.
• If phyllo cracks, don’t worry. Once baked, it’s still delicious.
• You can add a pinch of garlic powder or onion powder for extra flavor.
• Leftovers reheat well in a toaster oven or air fryer.

You might also like: Ham and Swiss Bisquick Pie | Spanish Egg Tortilla with Peas and Mint | Bacon, Egg and Cheese Pie | Crock Pot Spaghetti Frittata | Chile Relleno Casserole

If you’ve made this WW Friendly 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.

Source: Just 5 | 125 Recipes with 5 Ingredients a Weight Watchers PointsPlus cookbook

More WW Friendly Egg & Breakfast Recipes

If you liked this easy cheesy broccoli breakfast strudel you might also like:

• This easy cottage cheese tortilla egg bake uses tortillas instead of crust, with cottage cheese adding extra protein and creaminess. It’s a simple, WW-friendly breakfast that works well for meal prep or a relaxed weekend brunch.
• These protein-packed egg muffins with chicken sausage are perfect for busy mornings. They’re easy to make ahead, reheat beautifully, and are a great grab-and-go WW-friendly breakfast option.

• Eggs gently baked in savory marinara sauce make this dish feel a little special while staying simple and satisfying. It’s a great choice when you want something warm, comforting, and WW friendly without much effort.
• These individual cheesy ham and egg cups are fun, flavorful, and naturally portion-controlled. They’re ideal for brunch guests or easy weekday breakfasts you can make ahead.
• This flavorful frittata combines salty feta with tender spinach for a simple, satisfying dish. It’s easy to make, great for leftovers, and works well for breakfast, lunch, or dinner.