Breakfast to Go in Phyllo

Submitted by shezashark

"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"

 

• Ready In: 55mins
• Ingredients: 16
• Yields: 4 rolls
• Serves: 8

ingredients

• 1 red potatoes, peeled and grated with processor or hand grater
• 6 slices bacon
• 1 cup finely diced portabella mushroom
• 1⁄3 cup finely chopped onion
• 1⁄3 cup finely chopped red bell pepper
• 1 plum tomato, seeded and diced small
• 5 ounces frozen spinach, chopped finely (You dont have to thaw or drain)
• 1⁄2 cup crumbled feta cheese
• onion powder
• garlic powder
• paprika
• salt & fresh ground pepper
• 6 eggs
• 2 tablespoons milk (not powdered)
• 1 cup butter, melted for phyllo dough preparation
• 1 package phyllo dough

directions

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

Reviews

[Mustang Sally 54269]

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.

 

[YaYa1689]

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.

 

[Susie D]

I doubled this recipe to put half into the freezer for serving at a later date. The amount of filling as written is very generous, as I rolled 12 pockets instead of 8. This was very easy to put together and resulted in a tasty meal. I really liked the use of feta cheese in this recipe and elected to use a garlic herb feta. I loved the crispness of the phyllo in a breakfast pocket. I think one could easily substitute ham or sausage if those were on hand. I would have preferred an amount be listed for the seasonings to take some of the guess work out. I liked having a breakfast option in the contest recipes. Great job!!