Tuesday, November 11, 2008

Brunch Torte

Brunch Torte

8 eggs
1/2 cup milk
1/4 teaspoon salt and pepper
1/4 teaspoon garlic salt
1/4 teaspoon mixed herb seasoning
8 ounces softened cream cheese
1/8 cup cooked sausage, drained and crumbled
1/8 cup chopped red onion, sauteed
1/8 cup chopped mushroom, sauteed
1/8 cup each chopped red and green pepper
1/8 cup chopped Roma tomatoes
1/8 cup chopped green chilies (optional)
1 clove garlic, minced

Cheese Sauce
1/3 cup whipping cream
1 cup cheddar cheese

1/4 cup chopped parsley

Preheat oven to 350 degrees. Grease three 9-inch pie dishes.

Beat eggs. Add milk, salt and pepper, garlic salt, and mixed herb
seasoning; blend well. Divide egg mixture into 3 pie dishes. The egg
mixture will bake into a "crepe." Bake at 350 degrees for 15 to 20
minutes. Set aside. Beat cream cheese with red onion, mushrooms, red
and green pepper, tomato, and chilies (optional). 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 at 250 degrees to keep warm, then top with cheese sauce
and garnish with chopped parsley.

Serves: 5 to 6