Shelly's Recipe

BRUNCH TORTE

Category: Breakfast and Brunch

8 eggs
1/2 cup milk
1/4 tsp salt, pepper, garlic salt and mixed herb seasoning
1 (8 oz) pkg cream cheese, softened
1/8 cup cooked sausage, drained and crumbled
1/8 cup chopped red onion and mushroom, sauteed
1/8 cup each chopped red and green pepper, Roma tomatoes and green chilies
1 clove garlic, minced
Cheese Sauce
1/3 cup whipping cream
1 cup cheddar cheese
Garnish
1/4 cup chopped parsley

Preheat oven to 350. Grease 3 (9 inch) pie dishes. Beat eggs. Add milk, seasonings; blend well. Divide egg mixture into 3 pie dishes. The egg mixture will bake into a inchcrepe. inch Bake for 15 to 20 minutes. Set aside. Reduce heat to 250.

Beat cream cheese with vegetables. Heat in microwave until mixture is hot. Remove the first egg crepe from the pie dish. Place on an oven-safe platter. Spread 1/3 of the cream cheese mixture on this crepe.

Place second crepe on first crepe and cream cheese mixture. Spread 1/3 of the cream cheese mixture on the second crepe. Place third crepe over all, and top with the remaining cheese mixture.

Cut torte into 5 or 6 wedges, top with a large spoonful of cheese sauce, garnish with chopped parsley, and serve immediately or place torte in oven to keep warm, then top with cheese sauce and garnish with chopped parsley. Serves 5 to 6