Phyllo Egg Breakfast Torta Recipes

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PHYLLO EGG BREAKFAST TORTA



Phyllo Egg Breakfast Torta image

A lovely layered egg casserole features flaky phyllo, hearty sausage and colorful vegetables.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 3h55m

Yield 8

Number Of Ingredients 11

1 lb bulk ground Italian pork sausage
1 medium red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
6 eggs
1/2 teaspoon pepper
30 sheets frozen phyllo (filo) pastry (14x9 inch), thawed
3/4 cup butter or margarine, melted
2 cups shredded Swiss cheese (8 oz)
1 box (9 oz) frozen spinach, thawed and drained
2 tablespoons chopped fresh basil leaves
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 560, Carbohydrate 31 g, Cholesterol 255 mg, Fat 3 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 1 g

ITALIAN BRUNCH TORTE



Italian Brunch Torte image

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.

PHYLLO EGG BREAKFAST TORTA



Phyllo Egg Breakfast Torta image

Categories     Breakfast

Time 3h55m

Yield 8

Number Of Ingredients 11

1 lb bulk ground Italian pork sausage
1 medium red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
6 eggs
1/2 teaspoon pepper
30 sheets frozen phyllo (filo) pastry (14x9 inch), thawed
3/4 cup butter or margarine, melted
2 cups shredded Swiss cheese (8 oz)
1 box (9 oz) frozen spinach, thawed and drained
2 tablespoons chopped fresh basil leaves
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 560, Carbohydrate 31 g, Cholesterol 255 mg, Fat 3 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 1 g

BREAKFAST CUPS RECIPE BY TASTY



Breakfast Cups Recipe by Tasty image

Here's what you need: Phyllo pastry sheets, egg wash, olive oil, eggs, roe, milk, truffle oil, micro herb, salt and pepper

Provided by Lorna Maseko

Categories     Breakfast

Yield 3 cups

Number Of Ingredients 9

2 Phyllo pastry sheets
1 egg wash
1 tablespoon olive oil
5 eggs, mixed
2 tablespoons roe, or caviar
½ cup milk
1 tablespoon truffle oil
micro herb, to garnish
salt and pepper

Steps:

  • Preheat the oven to 180° C.
  • Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
  • Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
  • Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
  • Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.

Nutrition Facts : Calories 289 calories, Carbohydrate 3 grams, Fat 22 grams, Fiber 0 grams, Protein 19 grams, Sugar 2 grams

BREAKFAST TORTAS



Breakfast Tortas image

Wondering how to make tortas? My hubby likes these ciabatta rolls served with pickled jalapenos. Try substituting leftover taco meat, ham, grilled steak or chicken for the bacon. This one's a guaranteed crowd-pleaser. -Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 14

4 ciabatta rolls
3/4 cup refried black beans
1/3 cup sour cream
1/4 cup minced fresh cilantro
2 teaspoons lime juice
3 to 5 drops chipotle hot pepper sauce
1/8 teaspoon salt
4 large eggs
1/2 cup shredded Monterey Jack cheese
1 teaspoon olive oil
4 cooked bacon strips, halved
1/2 medium ripe avocado, peeled and sliced
1/2 cup salsa
2 green onions, chopped

Steps:

  • Cut the top third off each roll; hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). Place roll bottoms on an ungreased baking sheet., In a small bowl, combine the beans, sour cream, cilantro, lime juice, chipotle pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg into each roll. Bake at 400° for 10 minutes., Sprinkle cheese over eggs. Brush roll tops with olive oil; place on the baking sheet. Bake until egg whites are completely set and yolks begin to thicken but are not firm, 5-8 minutes longer. Top each with bacon, avocado, salsa and onions. Replace roll tops.

Nutrition Facts : Calories 677 calories, Fat 24g fat (8g saturated fat), Cholesterol 244mg cholesterol, Sodium 1279mg sodium, Carbohydrate 94g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.

PHYLLO SAUSAGE EGG BAKE



Phyllo Sausage Egg Bake image

From Linda Larsen, Your Guide to Busy [email protected]. Make this excellent breakfast casserole recipe the night before you want to serve it, or freeze for longer storage. It bakes up crisp, brown, savory and delicious in 50-60 minutes.

Provided by Nana Lee

Categories     Breakfast

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 red bell pepper, chopped
1 onion, finely chopped
1 1/2 cups sliced mushrooms
1/2 lb bulk Italian sausage
5 eggs
1 cup shredded monterey jack cheese
10 ounces frozen broccoli florets, thawed
1 cup ricotta cheese
2 tablespoons parsley, chopped
20 phyllo pastry sheets, thawed
3/4-1 cup butter, melted

Steps:

  • In a large skillet, melt 1 tablespoons butter over medium heat. Sauté red pepper, onion and mushrooms until tender.
  • Remove from skillet and set aside.
  • In the same skillet, brown sausage until cooked through and no longer pink.
  • Drain and return mushroom mixture to skillet.
  • In a medium bowl, beat eggs well.
  • Stir into the mushroom/sausage mixture; cook and stir over medium heat until eggs are set, about 5-6 minutes.
  • Add Monterey Jack cheese; remove from heat and let cool for 20-30 minutes.
  • In another medium bowl, combine broccoli, ricotta cheese and parsley.
  • NOTE:.
  • If you're going to freeze this dish, do not thaw the broccoli.
  • Unroll phyllo sheets and cover with plastic wrap and damp paper towel.
  • Place 1 sheet in a 13x9-inch glass baking dish, folding to fit.
  • Brush with melted butter.
  • Add four additional phyllo sheets, brushing each with butter.
  • Spread half of mushroom/sausage mixture over dough.
  • Layer and brush with butter five more sheets phyllo dough.
  • Spread with all of broccoli/ricotta mixture.
  • Layer and brush with butter five more sheets phyllo dough.
  • Top with remaining mushroom/sausage mixture.
  • Layer remaining five phyllo sheets on top, brushing each with butter.
  • Score top of phyllo dough in a diamond shape.
  • Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months.
  • IF REFRIGERATED, uncover and bake at 350ºF for 50 to 60 minutes or until puffed and golden brown.
  • IF FROZEN, thaw overnight in refrigerator, then bake uncovered at 350ºF for 60-75 minutes until puffed and golden brown.

Nutrition Facts : Calories 463.8, Fat 33.6, SaturatedFat 17.6, Cholesterol 185.3, Sodium 580.3, Carbohydrate 24.7, Fiber 2.1, Sugar 1.9, Protein 16.1

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