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    You are in: Home / Recipes / Breakfast to Go in Phyllo Recipe
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    Breakfast to Go in Phyllo

    Breakfast to Go in Phyllo. Photo by shezashark

    1/1 Photo of Breakfast to Go in Phyllo

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    shezashark's Note:

    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

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    Serves: 8



    Units: US | Metric


    1. 1
      Cook bacon until crisp in a pan (preferable NOT non stick)
    2. 2
      cast iron will work best
    3. 3
      Cool and chop into bits
    4. 4
      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
    5. 5
      Scrap pan good to get the nice brown stuff from the bottom and remove from pan and set aside
    6. 6
      And add another tablespoon of bacon grease to sautee the mushrooms, peppers, onions, spinach and tomatoes
    7. 7
      Cook about 5 minutes
    8. 8
      Beat eggs and milk till frothy
    9. 9
      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
    10. 10
      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
    11. 11
      Cook until eggs are thoroughly cooked and no longer shiny
    12. 12
      Set aside to cool
    13. 13
      Follow directions on box for thawing phyllo if working with large sheets cut in half and use 6 sheets
    14. 14
      Butter each sheet well on top before adding another layer
    15. 15
      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
    16. 16
      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
    17. 17
      Serve warm

    Ratings & Reviews:

    • on April 02, 2009


      Very scrumptious. Stayed pretty close to how the recipe was written; except I added 1 clove of fresh minced garlic & a couple slivers of jalapeno. I measure my cheese in ounces (I find it easier than trying to measure out by cups) I started with 1 oz & ended up with 2 oz in my version. Due to the feta, I didn't add any salt. I used 1 1/2 large phyllo sheets per wrap, 2 halfs with butter rolled & last half rolled the opposite direction. We really enjoyed the recipe, this one is a keeper. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2005


    • on March 05, 2005


      WONDERFUL! This recipe reminded me of my summer camp I attended as a kid, but taken one step up by wrapping in the phyllo to make it party presentable. I loved this dish! I don't think it would be a carry out dish but served immediately or kept warm at home on a hotplate. I might have used regular white mushrooms instead of the portobello. Real garlic and skipped the onion powder.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Breakfast to Go in Phyllo

    Serving Size: 1 (214 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 553.6
    Calories from Fat 359
    Total Fat 39.9 g
    Saturated Fat 20.6 g
    Cholesterol 240.0 mg
    Sodium 733.8 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 2.5 g
    Sugars 2.1 g
    Protein 13.8 g

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