Phyllo-egg breakfast torta recipe

Ingredients

• 1 lb bulk Italian pork sausage
• 1 medium red bell pepper, chopped (1 cup)
• 1 medium onion, chopped (½ cup)
• 6 eggs
• ½ teaspoon pepper
• 30 sheets frozen phyllo (filo) pastry (1439 inch), thawed
• ¾ cup butter, melted
• 2 cups shredded Swiss cheese (8 oz)
• 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
• 2 tablespoons chopped fresh basil leaves
• ¼ cup grated Parmesan cheese

1. In 10-inch nonstick skillet, cook sausage over medium-high heat 6 to 8 minutes or until no longer pink. Remove sausage from skillet; place in bowl. Reserve 1 tablespoon drippings in skillet.
2. Reduce heat to medium. Cook bell pepper and onion in drippings 5 to 7 minutes until tender; add to sausage. In small bowl, beat eggs and pepper; add to skillet. Cook and stir over medium heat 3 to 5 minutes or until set.
3. Spray 1339-inch (3-quart) glass baking dish with cooking spray. Cover phyllo with damp paper towel. Place 1 sheet in baking dish; brush with melted butter. Repeat 9 times.
4. Spread half of sausage mixture over phyllo. Layer with 10 more phyllo sheets, brushing each with butter. Sprinkle with cooked eggs, Swiss cheese, spinach and basil. Layer with 5 more phyllo sheets, brushing each with butter. Top with remaining sausage mixture. Sprinkle with Parmesan cheese. Layer with remaining 5 phyllo sheets, brushing each with butter. Cover tightly; refrigerate 2 to 24 hours.
5. Heat oven to 350°F. Uncover baking dish; bake 45 to 55 minutes or until top is golden brown.