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 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
SAUSAGE PHYLLO ROLLS
My brother shared his recipe for appetizer rolls with me years ago, and they've been a family favorite ever since. The delicate phyllo dough wraps around a hearty sausage filling. -Katty Chiong, Hoffman Estates, Illinois
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 4-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage, onion, celery, mushrooms and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in walnuts, cranberries, sugar, pepper and cayenne. Remove from pan; cool completely., Place one sheet of phyllo dough on a work surface; brush lightly with butter. Layer with four additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 1/3 cup spinach, a fourth of the sausage mixture and 1 tablespoon roasted peppers in a narrow row across bottom of phyllo within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat three times. Place rolls on a 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 1-in. pieces (do not separate). Brush tops with remaining butter; brush again with beaten egg. Bake 10-12 minutes or until golden brown.
Nutrition Facts : Calories 50 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 75mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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
SAUSAGE-RICE PHYLLO CASSEROLE
I created this recipe to use ingredients I had stocked in my kitchen. You can mix up the herbs and spices to fit any taste. Add rosemary or cayenne to give it a little more kick. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Add garlic, basil and oregano to skillet; cook and stir 30 seconds. Add chardonnay, stirring to loosen browned bits from pan. Cook until liquid is almost evaporated, 1-2 minutes., Stir in tomatoes, carrot, tomato paste, bay leaf, salt, garlic powder, paprika and sausage. Bring to a boil. Reduce heat; simmer, covered, 20 minutes. Cool. Discard bay leaf., Preheat oven to 350°. Stir peas into sausage mixture. In a small bowl, combine rice, green onions and parsley. In a greased 13x9-in. baking dish, layer half the rice mixture, 1/2 cup Parmesan cheese, 1/4 cup Romano cheese, sausage mixture, 1/2 cup Parmesan cheese and 1/4 cup Romano cheese. Top with remaining rice and cheeses. , Unroll phyllo dough. Layer 5 sheets of phyllo on top of filling, brushing each with oil. Brush remaining 5 phyllo sheets with oil, crumple gently and place on top of casserole. , Bake until golden and crisp, 35-40 minutes. Let stand 5 minutes before serving. To Make Ahead: Recipe may be made a day in advance. After assembling casserole, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 451 calories, Fat 21g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1085mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.
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
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