Southwestern Brunch Torte Recipes

Steps:

• Spread butter over cut sides of each muffin half. Place buttered side up in an 8-in. square baking dish coated with cooking spray; set aside., In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves. In a small bowl, whisk eggs and sour cream; pour over sausage. Sprinkle with cheese and chilies. Cover and refrigerate for 3 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• Heat oven to 350°F. In large bowl, beat 1 1/4 cups flour, 1/4 teaspoon salt and the butter with electric mixer on medium speed until butter is broken into pea-size pieces. With fork, stir in cold water until dough forms. Press in bottom of ungreased 11x7-inch (2-quart) glass baking dish. Bake 25 to 30 minutes or until light golden brown.
• Top baked pastry with chicken, olives, bell pepper, onions and cheese.
• In large bowl, beat 1/2 cup flour, the taco seasoning mix, baking powder, 1/4 teaspoon salt, the sour cream, milk and eggs with wire whisk until smooth. Pour over filling ingredients in dish.
• Bake uncovered 45 to 50 minutes or until top is puffed and edges are deep golden brown. Cool 10 minutes before cutting. Serve with enchilada sauce and cilantro.

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Steps:

• Slice potatoes thinly.
• Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
• Make sure there is enough oil to cover potatoes.
• Saute uncovered until the potatoes are soft, but not brown.
• Drain oil.
• Save a couple tablespoons, discard the rest.
• A little before the potatoes are cooked, mix the eggs and milk.
• When potatoes are cooked and drained, add them to the eggs and milk mixture.
• Let sit for 10-15 minutes.
• Season mixture with a bit of salt and lots of black pepper.
• Heat a 10" non-stick frying and add the two tablespoons of olive oil.
• Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
• Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
• Remove from heat and let tortilla rest for 15 minutes before serving.
• May be served warm or at room temperature.
• Serve in pie like slices or cut into cubes if serving it to a larger crowd.
• Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.

Steps:

• Heat oven to 350?F. Spray 10-inch springform pan with cooking spray.
• In medium bowl, mix Bisquick mix, cornmeal and 1 cup of the Cheddar cheese. Stir in broth until blended. Using greased or buttered hands, press mixture onto bottom of pan, forming a crust. Bake 20 minutes or until crust is set and starting to brown around edges.
• Meanwhile, in 12-inch nonstick skillet, cook bacon, stirring frequently, until crisp. Remove bacon to paper towels. Discard bacon drippings. In same skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage to bowl.
• In large bowl, beat eggs, half-and-half, chives and salt with whisk or fork. In same skillet, melt butter over medium heat. Add egg mixture; cook and stir until eggs are just moist (not dry). Remove from heat; stir in sausage and feta cheese. Spread mixture evenly over crust. Sprinkle with remaining 1 cup Cheddar cheese and the bacon.
• Bake 8 to 10 minutes or until heated through and cheese is melted. Run metal spatula or table knife along side of torte to loosen from pan; remove side of pan. Cut into wedges; serve immediately.

Steps:

• Preheat oven to 350, prepare a 9" spring form pan, double wrapping with tinfoil.
• Unroll one tube of crescent rolls and separate into triangles, press into bottom of pan, sealing edges to make a crust, bake 10 to 15 minutes until set.
• Meanwhile in large pan over medium high heat add spinach and mushrooms, stirring until soft, then remove from pan, drain and pat dry.
• In large bowl whip 6 eggs, parmesan cheese, pepper and Italian seasoning.
• Layer crust with each of ham, salami, provolone cheese and sweet peppers and mushroom mixture.
• Pour half of egg mixture over top.
• Repeat layers and top with remaining egg mixture.
• On work table open remaining crescent rolls and seal edges, shape into top crust for tart and cover mixture.
• Whisk remaining egg and brush top.
• Bake uncovered for 1 hour - to - 1 1/4 hours or until temp reads 106°F Cover loosely with tinfoil if starts to over brown.
• Carefully loosen rim of pan with a knife and remove from pan. Let stand 20 minutes before serving.

Steps:

• Preheat oven to 350 degrees. Line a 9 inch springform pan with tin foil. Grease the foil with butter. Place one of the tortillas on the bottom of the pan. Cut the other 2 tortillas in half and drape them around the sides. The tortillas should overlap the top edge by one inch. Place olive oil in a large sauté pan, add the potatoes and cook for 5-6 minutes.
• Beat the eggs, milk, cilantro, cumin and salt in a medium bowl. Place the potatoes on the bottom of the pan, followed by the cooked bacon, and bell pepper. Pour half of the egg mixture on top, followed by half the cheese. Lay the whole chiles over the top of the cheese and then the chopped tomato. Pour the rest of the eggs on top, followed by the rest of the cheese.
• Bake in the oven 45 minutes or until the egg is set. Remove the springform pan and transfer to a plate. Lay avocado slices in a circular pattern over the top of the torte. Serve with a dollop of sour cream and salsa.