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Phyllo Egg Breakfast Torta
Phyllo Egg Breakfast Torta
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Prep Time:
50 minutes
Total Time:
3 hours 55 minutes
Delicious egg casserole with phyllo, sausage, and veggies.
Ingredients:
  • 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
Instructions:
  • In a nonstick skillet, sizzle the sausage until it turns from pink to a rich brown for 6 to 8 minutes. Place the sausage in a bowl and keep 1 tablespoon of the flavorful liquid in the skillet. Lower the heat and toss in the bell pepper and onion. Sauté for 5 to 7 minutes until they are soft and fragrant. Add them to the bowl with the sausage for a perfect combination of flavors.
  • Whisk together eggs and pepper in a separate bowl. Pour into skillet and cook over medium heat, stirring occasionally, until eggs are cooked through, about 3 to 5 minutes.
  • Prepare the baking dish by coating a 13x9-inch (3-quart) dish with cooking spray. Then, lay out the phyllo sheets and keep them covered with plastic wrap and a damp paper towel. Start by placing one phyllo sheet in the baking dish and generously brush it with melted butter. Repeat this process 9 more times.
  • Spread a generous layer of half the flavorful sausage mixture over the phyllo. Layer 10 more phyllo sheets and brush each layer with butter. Sprinkle the sheets evenly with the delicious combination of cooked eggs, Swiss cheese, fresh spinach, and aromatic basil. Layer 5 more phyllo sheets and brush with butter to complete the dish.
  • Spread the rest of the sausage mixture on top, sprinkle generously with Parmesan cheese, and layer the remaining 5 phyllo sheets while brushing each one with butter.
  • Chill tightly wrapped in the fridge for 2 to 24 hours. Preheat oven to 350°F. Remove cover and bake for 45 to 55 minutes until the top is golden brown. Optionally, sprinkle with extra chopped fresh basil before serving.

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