Country Sausage & Egg Rolls |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 12 |
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These savory rolls are always a great choice. Theyâre nice enough to serve company and make an excellent on-the-go breakfast, too. Ingredients:
1 pound bulk pork sausage |
1 cup chopped sweet onion |
1 garlic clove, minced |
1/2 teaspoon pepper, divided |
1 tablespoon butter |
8 eggs |
3 tablespoons whole milk |
1/4 teaspoon salt |
3/4 cup shredded sharp cheddar cheese |
3 green onions, chopped |
15 sheets phyllo dough, (14 inches x 9 inches) |
1/3 cup butter, melted |
Directions:
1. In a large skillet over medium heat, cook the sausage, sweet onion, garlic and 1/4 teaspoon pepper until meat is no longer pink; drain. Remove and keep warm.
2. In the same skillet, melt butter over medium-high heat. Whisk the eggs, milk, salt and remaining pepper; add to skillet. Cook and stir until almost set. Stir in the cheese, green onions and sausage mixture. Remove from the heat.
3. Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with four more phyllo sheets, brushing with butter after each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat, making three stacks.
4. Cut each stack in half widthwise and in half crosswise, forming four 7-in. x 4-1/2-in. rectangles. Spoon 1/4 cup egg mixture along a long side of each rectangle; roll up.
5. Place seam side down on an ungreased baking sheet. With a sharp knife, make four shallow slashes across each roll; brush with butter.
6. Bake at 350° for 30-35 minutes or until golden brown. Yield: 12 servings.
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