Breakfast To Go In Phyllo Recipes

BREAKFAST TO GO IN PHYLLO

Steps:

• Cook bacon until crisp in a pan (preferable NOT non stick)
• cast iron will work best
• Cool and chop into bits
• Remove all but 1 tablespoon of bacon grease and place potatoes in pan with garlic and onion powder and paprika to your taste (Make sure you squeeze water out of potatoes good if they were put in to keep from browning)cook about 10 mins on med heat stirring occasionally
• Scrap pan good to get the nice brown stuff from the bottom and remove from pan and set aside
• And add another tablespoon of bacon grease to sautee the mushrooms, peppers, onions, spinach and tomatoes
• Cook about 5 minutes
• Beat eggs and milk till frothy
• Return potatoes to pan and add bacon and add eggs to the pan and with a fork move the food in pan so eggs fall into crevises and covers bottom of pan
• Cook on low heat for 5 mins and then add feta and start to scramble mixture using a spatula to keep from sticking to the bottom of pan
• Cook until eggs are thoroughly cooked and no longer shiny
• Set aside to cool
• Follow directions on box for thawing phyllo if working with large sheets cut in half and use 6 sheets
• Butter each sheet well on top before adding another layer
• Place 1/4 of filling elongated in middle of dough and roll like a burrito folding once over the mixture pulling it tight over filling and then glently fold over sides and continue to roll
• Add more butter to the top and any "dry" spots and score three lines on top and place on a well buttered cookie sheet and bake at 400 for 25-25 mins or until golden brown
• Serve warm

PHYLLO EGG BREAKFAST TORTA

Steps:

• In 10-inch nonstick skillet, cook sausage over medium-high heat 6 to 8 minutes or until no longer pink. Remove sausage to medium bowl. Reserve 1 tablespoon liquid in skillet. Reduce heat to medium. Add bell pepper and onion to skillet; cook 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet; add to sausage in bowl.
• In another medium bowl, beat eggs and pepper with wire whisk. Add to skillet; cook and stir over medium heat 3 to 5 minutes or until eggs are set.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Unroll phyllo sheets; cover with plastic wrap and damp paper towel. Place 1 phyllo sheet in baking dish; brush with melted butter. Repeat 9 times.
• Spread half of sausage mixture over phyllo. Layer and brush with butter 10 more phyllo sheets. Sprinkle evenly with cooked eggs, Swiss cheese, spinach and basil. Layer and brush with butter 5 more phyllo sheets.
• Top with remaining sausage mixture. Sprinkle with Parmesan cheese. Layer and brush with butter remaining 5 phyllo sheets.
• Cover tightly; refrigerate 2 to 24 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until top is golden brown. If desired, garnish with additional chopped fresh basil before serving.

VEGAN PHYLLO BREAKFAST POCKET.

Steps:

• Cook and brown slightly onion and garlic in pam, add fake bacon.
• Add mushrooms.
• Add tofu to pan, cook, brown some of the bits if you'd like.
• Then add crumbled tofu brown bits if you'd like.
• Add peas. Set aside on large sheet pan to cool.
• Once cool and phyllo is thawed get about 4-6 sheets of phyllo and cut phyllo sheets in half then place about 1/2 of a cup of the egg/tofu filling in the middle of the phyllo.
• Fold the two sides at your hands in over the filling, then use your thumbs and fold the side facing you up.
• Then fold the top side inches Spray with pam spray and place on cookie sheet.
• Repeat until all the egg/tofu mix is gone.
• Make sure to spray the tops of all your packets.
• Bake at 375-400 for 20-35 minutes Or until golden brown.