PHYLLO SAUSAGE EGG BAKE
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
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
PHYLLO MUSHROOM AND SAUSAGE BREAKFAST CASSEROLE
This is a really "show off" make ahead casserole. Don't be scared of fooling with the phyllo dough...it is easy to work with!
Provided by m0m7772
Categories Breakfast
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Saute mushrooms, onions, green onions, and red pepper in 1 Tablespoon of butter or margarine. Cook until tender and set aside.
- In the same frying pan, brown the sausage, breaking it up as it cooks. Drain fat and mix with the mushroom/onion/pepper mixture. Remove from heat.
- In a separate bowl mix eggs and Monterey Jack cheese.
- Stir up the riccota cheese to break it up.
- Get a 12 x 9 pan and brush the bottom lightly with the melted butter.
- Unwrap you Phyllo dough and cover it with a damp dish towel. Layer Phyllo to fit the pan, buttering each sheet for 5 sheets. Keep a damp dish towel over phyllo when not using it.
- Spread 1/2 mushroom sausage mixture over.
- Layer and butter 5 more sheets of Phyllo dough.
- Spread all the egg end cheese mixture and the riccota cheese.
- Layer and butter 5 more sheets of Phyllo.
- Spread with the remaining mushroom sausage.
- Layer and butter the remaining 5 sheets of phyllo.
- Score top layer of phyllo in a diamond shape.
- Bake at 350 F for 50 minutes or until golden brown.
- This casserole can be made up to 1 day ahead!
Nutrition Facts : Calories 359, Fat 25.6, SaturatedFat 13.5, Cholesterol 153.8, Sodium 436.1, Carbohydrate 19.3, Fiber 1.1, Sugar 1.2, Protein 13.2
SAUSAGE AND FETA PHYLLO TRIANGLES
Categories Egg Mushroom Appetizer Bake Feta Sausage Bell Pepper Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 80 triangles
Number Of Ingredients 13
Steps:
- In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up the lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet, in the fat cook the onion and the mushrooms, stirring occasionally, until the onion is softened, and in a bowl stir together the sausage, the onion mixture, the Feta, the red peppers, the cinnamon, the nutmeg, the bread crumbs, the parsley, the eggs, and salt and pepper to taste.
- On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butter, and put 1 heaping teaspoon of the filling about 1 inch from the bottom end of the strip. Fold the lower right corner of the strip up over the filling, forming a triangle of the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter. Form more triangles in the same manner with the remaining phyllo, filling, and butter, transferring them to baking sheets as they are formed. The triangles may be made 1 week in advance and kept frozen in airtight containers. Do not thaw the triangles before baking. Bake the triangles in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until they are golden.
FLAKY EGG BAKE
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage, mushrooms, onion and peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Return sausage mixture to skillet. Whisk five eggs; add to skillet. Cook and stir over medium-high heat until set; stir in Havarti cheese. Set aside., In a small bowl, combine the spinach, ricotta cheese, Parmesan cheese, basil and remaining egg. Brush a 13x9-in. baking pan with butter. Unroll phyllo dough; trim to fit into pan., Layer 10 sheets in prepared pan, brushing each sheet with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Top with half of the sausage mixture., Layer with 10 additional phyllo sheets, brushing each with butter; spread with ricotta mixture. Layer with five phyllo sheets, brushing again with butter; top with remaining sausage mixture. Layer with remaining phyllo and butter. Using a sharp knife, cut into 12 rectangles. Bake, uncovered, 30-40 minutes or until golden brown., Freeze option: Cover and freeze unbaked casserole for up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until golden brown and heated through.
Nutrition Facts : Calories 484 calories, Fat 30g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 671mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
SAUSAGE EGG BAKE
This hearty egg dish is wonderful for any meal of the day. I fix it frequently for special occasions, too, because it's easy to prepare and really versatile. For a change, use spicier sausage or substitute a flavored cheese blend. -Molly Swallow, Pocatello, Idaho
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a large bowl, whisk eggs, milk and pepper; stir in sausage mixture., Transfer to a lightly greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 181 calories, Fat 13g fat (6g saturated fat), Cholesterol 189mg cholesterol, Sodium 484mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
PHYLLO SAUSAGE EGG BAKE
Number Of Ingredients 12
Steps:
- 1. Melt 1 tablespoon margarine in large skillet over medium heat. Add bell pepper, onion and mushrooms cook until tender. Remove from skillet. Add sausage to skillet cook over medium heat until no longer pink. Drain. Add mushroom mixture to sausage.2. In medium bowl, beat eggs slightly stir in Monterey Jack cheese and mushroom-sausage mixture. In another medium bowl, combine broccoli, ricotta cheese and parsley flakes.3. Heat oven to 350°F. Unroll phyllo sheets cover with plastic wrap or towel. Place 1 phyllo sheet in ungreased 13x9-inch (3-quart) baking dish, folding to fit. Brush with melted butter. Continue layering and brushing with butter 4 additional phyllo sheets.4. Spread half of mushroom-sausage mixture evenly over phyllo dough. Layer and brush with butter 5 more phyllo sheets spread with all of broccoli mixture. Layer and brush with butter 5 more phyllo sheets spread with remaining mushroom-sausage mixture. Layer and brush with butter 5 remaining phyllo sheets. Score top of phyllo dough in diamond shape.*5. Bake at 350°F. for 50 to 60 minutes or until puffed and golden brown.TIP: * To make ahead, prepare as directed to this point. Cover refrigerate 2 to 24 hours. Uncover bake as directed above.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 390 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 15 g 75% * Cholesterol: 155 mg 52% * Sodium: 590 mg 25% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 13 g * Vitamin A: 30% * Vitamin C: 25% * Calcium: 15% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 1 High-Fat Meat, 4 Fat or 1 1/2 Carbohydrate, 1 High-Fat Meat, 4 Fat
Nutrition Facts : Nutritional Facts Serves
PHYLLO EGG BREAKFAST TORTA
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
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
SAUSAGE AND EGG CASSEROLE
The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!
Provided by Kathleen Donnelly Ernst
Categories Breakfast and Brunch Eggs
Time 9h35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
- Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g
SPINACH AND SAUSAGE PHYLLO BAKE
Company coming? Three cheeses, spinach and sausage create a delicious egg bake.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Cool slightly. Stir in roasted peppers, olives, mozzarella cheese and eggs.
- In medium bowl, mix Cheddar cheese, ricotta cheese and spinach.
- Unroll phyllo pastry; cover with plastic wrap or towel. Place 1 sheet of phyllo in ungreased 13x9-inch (3-quart) glass baking dish, folding to fit. Brush lightly with melted butter. Continue layering and brushing with butter 3 more sheets of phyllo.
- Spoon half of the sausage mixture over phyllo in baking dish. Layer and brush with butter 4 more phyllo sheets. Top with spinach mixture. Layer and brush with butter 4 more phyllo sheets. Top with remaining sausage mixture. Layer and brush with butter remaining 4 phyllo sheets. Score top of phyllo in diamond shapes.
- Bake 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 530, Carbohydrate 32 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 1/2 g
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