Egg, Sausage and Phyllo Roll-Ups
Multiple layers of phyllo dough filled with Egg Beaters, sausage, cheese and green onions baked to flaky perfection, then sliced and served for breakfast, brunch or appetizers
- PAM® Butter No-Stick Cooking Spray
- 1 cup Egg Beaters® Original (1 cup = 8 oz)
- 1/2 cup shredded reduced fat sharp or mild Cheddar cheese
- 1/4 cup softened fat free cream cheese (1/4 cup= about 1.5 ounces)
- 2 tablespoons chopped green onions
- 2 tablespoons fat free milk
- 1/8 teaspoon granulated garlic
- 20 sheets frozen phyllo dough, thawed (14x9-inch sheet)
- 1/4 cup Pure Wesson® Canola Oil
- 2 frozen Banquet® Brown 'N Serve™ Turkey Sausage patties, chopped
- Salsa and light sour cream, optional
- Preheat oven to 425°F. Lightly spray baking sheet with cooking spray; set aside.
- Spray 2-cup glass measure with cooking spray. Add Egg Beaters; cover. Cook in microwave on HIGH 1 minute; stir with fork. Cook 45 seconds more or until center is set. Break cooked Egg Beaters into bite-size pieces; set aside.
- Combine Cheddar cheese, cream cheese, onions, milk and garlic in small bowl; set aside.
- Place 1 phyllo sheet on flat work surface; brush lightly with oil. Working quickly, repeat layering 9 more phyllo sheets, brushing each sheet with more oil.
- Spread half of cheese mixture on top of stacked phyllo sheets. Top with half of sausage and half of cooked Egg Beaters. Roll stack of sheets jelly-roll fashion. Place seam-side down on prepared baking sheet. Repeat with remaining ingredients resulting in 2 roll-ups.
- Bake 12 to 15 minutes or until phyllo is golden brown. Serve with salsa and sour cream, if desired.
|Amount per Serving|
|% Daily Value*|
|Total fat||20 g||31%|
|Saturated fat||4 g||18%|
|Dietary fiber||1 g||4%|
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