Phyllo Egg Breakfast Torta

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

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Servings 8

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( 7 ) Ratings

7 Ratings

5 Stars 12%

4 Stars 50%

3 Stars 12%

2 Stars 12%

1 Stars

Member Reviews ( 3 )

35e48ba3-b548-4287-ae03-ecaf2a09e948

ingredients 11
Prep Time 50 min
Total Time 3 hr 55 min

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) Green Giant® frozen spinach, thawed and drained

2: tablespoons chopped fresh basil leaves

1/4: cup grated Parmesan cheese

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Directions

1 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.
2 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.
3 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.
4 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.
5 Top with remaining sausage mixture. Sprinkle with Parmesan cheese. Layer and brush with butter remaining 5 phyllo sheets.
6 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.

EXPERT TIPS

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Expert Tips

Tomato pasta sauce makes a nice topping for this casserole.

Serve with a tossed fruit salad.

For a healthier version, try substituting the Italian sausage with lean turkey sausage.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 340),

% Daily Value

Total Fat: 38g; 38%
(Saturated Fat 20g, 20% Trans Fat 1g 1% ),
Cholesterol: 255mg; 255%;
Sodium: 640mg; 640%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 15%;
Calcium: 35%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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sdaisley

report Posted Sep. 7, 2012 11:24 AM

I made it for work this morning and everyone loved it. It took me 3hrs to prep lol but i made two of them one with pork and one with turkey. just wanted to say this recipe was easy to follow. thanks, you made all my co-workers very happy :-) :-) and made me look like a great chef!!

amk1960

report Posted Dec. 31, 2010 8:54 AM

Loved this! So did my entire family at christmas breakfast. Made it the day before, yes it takes a little time, but all you do is pop it in the oven in the morning! I will spice it up the next time with either hot salsa, red pepper flakes or tabasco sauce.Found my family putting hot sauce on it, but otherwise it was GREAT!

anigurl715

report Posted May. 9, 2010 5:18 PM

I served this for a Mother's Day Brunch and everyone really liked it. I forgot to add the basil so next time I'll be sure to remember it to see how much it changes the flavor. I used a mild Italian sausage and the flavor mixed with the peppers and onions was very nice. I did add two extra eggs, only because the 6 eggs it didn't seem like enough. The 8 eggs were perfect. This served 9 hungry people easily.