BREAKFAST TO GO IN PHYLLO
This is breakfast all rolled into one neat little package, if your counting calories this may not be for you. This will make a great appetizer for a party
Provided by shezashark
Categories Breakfast
Time 55m
Yield 4 rolls, 8 serving(s)
Number Of Ingredients 16
Steps:
- Cook bacon until crisp in a pan (preferable NOT non stick)
- cast iron will work best
- Cool and chop into bits
- Remove all but 1 tablespoon of bacon grease and place potatoes in pan with garlic and onion powder and paprika to your taste (Make sure you squeeze water out of potatoes good if they were put in to keep from browning)cook about 10 mins on med heat stirring occasionally
- Scrap pan good to get the nice brown stuff from the bottom and remove from pan and set aside
- And add another tablespoon of bacon grease to sautee the mushrooms, peppers, onions, spinach and tomatoes
- Cook about 5 minutes
- Beat eggs and milk till frothy
- Return potatoes to pan and add bacon and add eggs to the pan and with a fork move the food in pan so eggs fall into crevises and covers bottom of pan
- Cook on low heat for 5 mins and then add feta and start to scramble mixture using a spatula to keep from sticking to the bottom of pan
- Cook until eggs are thoroughly cooked and no longer shiny
- Set aside to cool
- Follow directions on box for thawing phyllo if working with large sheets cut in half and use 6 sheets
- Butter each sheet well on top before adding another layer
- Place 1/4 of filling elongated in middle of dough and roll like a burrito folding once over the mixture pulling it tight over filling and then glently fold over sides and continue to roll
- Add more butter to the top and any "dry" spots and score three lines on top and place on a well buttered cookie sheet and bake at 400 for 25-25 mins or until golden brown
- Serve warm
Nutrition Facts : Calories 553.7, Fat 39.9, SaturatedFat 20.6, Cholesterol 240.1, Sodium 733.8, Carbohydrate 35.4, Fiber 2.5, Sugar 2.2, Protein 13.8
OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course Side Dish
Time 33m
Number Of Ingredients 5
Steps:
- Mix the vanilla, sugar, and cream cheese until smooth.
- Use a piping bag to fill the individual phyllo shells.
- Freeze for 10 minutes.
- Top with fresh berries or fruit.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
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
HAM AND CHEESE BREAKFAST STRUDELS
I have been going through all of my TOH magazines pulling out the recipes I had marked to try. This recipe is so versatile and can be made ahead and frozen, then just take out of bake. Can replace swiss cheese with another cheese (I like cheddar also) and could use bacon or sausage for the the ham. In first step, melt butter, could add in minced onion/shallot/garlic or red/green bell pepper to soften and then continue with recipe. Also could use light for reduced fat butter and cheeses, egg substitute and skim milk to reduce the calories. Have fun with the recipe and make it fit your family preferences!!! Update 7/31/11 - I made these this morning as written except subbing cheddar cheese for the Swiss and I added some sliced green onion. What a great breakfast or brunch recipe, as they can be made ahead, frozen and then baked on the day you want to serve it.
Provided by diner524
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
- In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
- Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 inches from a short side. Fold side and edges over filling and roll up.
- Brush with butter. Repeat. Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375° for 10-15 minutes or until golden brown. Serve immediately.
- To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
- Place 2 inches apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown.
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- Stack 3 squares together, rotating so corners do not overlap. Press into prepared muffin cup. Repeat with remaining squares.
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