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
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