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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1/2 pound breakfast sausage, cooked, chopped and drained (can use bulk, links or patties)
3 tablespoons butter
10 large eggs
1 tablespoon fresh chives, chopped
2 teaspoons fresh tarragon, chopped
Pinch of grated nutmeg
Salt and pepper to taste
1.5 boxes (3 sheets) of puff pastry, chilled
1 jar roasted red peppers, drained and dried
1 box frozen spinach, thawed and all excess moisture pressed out
1/2 pound of Swiss cheese, thinly sliced
For Egg Wash:
1 egg and 1 tablespoon water, beaten together
Preheat oven to 350 degrees F. Spray an 8 1/2 inch spring form pan generously with non stick cooking spray. Roll out one sheet of the puff pastry to a 1/4 inch thick and cut out a 9 inch circle. Place this circle in the bottom of the spring form pan with the extra 1/2 inch going up the sides. Roll out the second piece of puff pastry to 1/4 inch thick and cut an 8 inch circle out. Set aside, this will be the "lid" of your torte.
Roll out the remaining 2 sheets of puff pastry to a 1/4 inch thickness and cut rectangles out to wrap around the inside of the spring form pan leaving a 1 inch overhang at the top. Use water where puff pastry seams meet. Press the puff pastry against the pan for a smooth fit. Cover everything with plastic wrap and place in the refrigerator for 1 hour.
For Eggs: In a medium skillet, melt butter over low heat. In a medium mixing bowl, whisk the eggs, herbs, nutmeg, salt and pepper. Pour the egg mixture into the skillet and gently stir the eggs around in the pan constantly. The eggs should be loosely scrambled since they will cook again in the torte. Slide the eggs onto a plate and cover with plastic wrap. Cool eggs completely before using.
To Assemble the Torte: (Have egg wash on hand) Remove the pastry lined pan from the refrigerator. Layer the ingredients in this order, making sure to spread each layer to the edge of the spring form pan: 1. Half the eggs 2. Half the spinach 3. Half the cheese 4. Half the sausage 5. All the peppers 6. Remaining Sausage 7. Remaining Cheese 8. Remaining Spinach 9. Remaining Eggs
Fold the puff pastry overhang onto the ingredients. Brush with egg wash and then place the 8 inch circle or "lid" on top, gently pushing it down to seal the pastry along the sides. Cut a vent in the center using a sharp small knife and cut other decorative lines in the top to create a design. Make sure to only cut halfway through the pastry. Brush torte with egg wash and place in the refrigerator for 1 hour.
Place the torte on a baking tray. Brush again with the remaining egg wash. Bake for 1 hour and 15 minutes, or until the top is golden and puffed up. Remove from the oven and allow to rest until room temperature. Do not eat the torte hot or it will fall apart. Remove from pan, slice and serve with dipping mustard and a side salad. Serves: 8
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STUFFED BREAKFAST TORTE
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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1/2 pound breakfast sausage, cooked, chopped and drained (can use bulk, links or patties)
3 tablespoons butter
10 large eggs
1 tablespoon fresh chives, chopped
2 teaspoons fresh tarragon, chopped
Pinch of grated nutmeg
Salt and pepper to taste
1.5 boxes (3 sheets) of puff pastry, chilled
1 jar roasted red peppers, drained and dried
1 box frozen spinach, thawed and all excess moisture pressed out
1/2 pound of Swiss cheese, thinly sliced
For Egg Wash:
1 egg and 1 tablespoon water, beaten together
Preheat oven to 350 degrees F. Spray an 8 1/2 inch spring form pan generously with non stick cooking spray. Roll out one sheet of the puff pastry to a 1/4 inch thick and cut out a 9 inch circle. Place this circle in the bottom of the spring form pan with the extra 1/2 inch going up the sides. Roll out the second piece of puff pastry to 1/4 inch thick and cut an 8 inch circle out. Set aside, this will be the "lid" of your torte.
Roll out the remaining 2 sheets of puff pastry to a 1/4 inch thickness and cut rectangles out to wrap around the inside of the spring form pan leaving a 1 inch overhang at the top. Use water where puff pastry seams meet. Press the puff pastry against the pan for a smooth fit. Cover everything with plastic wrap and place in the refrigerator for 1 hour.
For Eggs: In a medium skillet, melt butter over low heat. In a medium mixing bowl, whisk the eggs, herbs, nutmeg, salt and pepper. Pour the egg mixture into the skillet and gently stir the eggs around in the pan constantly. The eggs should be loosely scrambled since they will cook again in the torte. Slide the eggs onto a plate and cover with plastic wrap. Cool eggs completely before using.
To Assemble the Torte: (Have egg wash on hand) Remove the pastry lined pan from the refrigerator. Layer the ingredients in this order, making sure to spread each layer to the edge of the spring form pan: 1. Half the eggs 2. Half the spinach 3. Half the cheese 4. Half the sausage 5. All the peppers 6. Remaining Sausage 7. Remaining Cheese 8. Remaining Spinach 9. Remaining Eggs
Fold the puff pastry overhang onto the ingredients. Brush with egg wash and then place the 8 inch circle or "lid" on top, gently pushing it down to seal the pastry along the sides. Cut a vent in the center using a sharp small knife and cut other decorative lines in the top to create a design. Make sure to only cut halfway through the pastry. Brush torte with egg wash and place in the refrigerator for 1 hour.
Place the torte on a baking tray. Brush again with the remaining egg wash. Bake for 1 hour and 15 minutes, or until the top is golden and puffed up. Remove from the oven and allow to rest until room temperature. Do not eat the torte hot or it will fall apart. Remove from pan, slice and serve with dipping mustard and a side salad. Serves: 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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