Stacked Sausage Torte Recipe

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Type: Stacked Sausage Torte Free Cooking Recipe – Breakfast

the best!

Ingredients / Directions
1 cup(s) fully-cooked ham
cubed
1 cup(s) salami
cubed
1 8-ounce package brown-and-serve sausage links
1 pound fresh spinach OR 1 10-ounce package frozen spinach
5 eggs
1 teaspoon water
2 tablespoons butter
1 red bell pepper
cut into strips
1 8-ounce package Mozzarella or Swiss cheese
1 17-ounce package frozen puff pastry
defrosted Steam or cook spinach
drain in strainer
pressing to remove excess moisture. Beat 4 eggs and 1 egg white together. Beat remaining egg yolk with water; set aside. Heat 1 tablespoon butter in an 8-inch omelet pan. When hot
pour in half the beaten eggs and cook until set
turning if needed to cook top. Remove from pan but do not fold. Repeat with remaining butter and eggs. Open pastry sheets carefully
pinching to close any holes. Roll one sheet into a 12-inch square. Carefully lift and fit into an 8-inch springform pan. Trim second pastry into an 8-inch circle. Make pastry cutouts from scraps. To assemble: place one omelet on pastry in bottom of springform pan. Spoon drained spinach over this. Layer half the Mozzarella cheese over spinach. Top with ham and red peppers. Add second omelet and arrange sausage links over this. Sprinkle over salami. Top with remaining cheese. Adjust circle over all
cut pastry as needed and pinch edge. Brush pastry with beaten egg yolk and water. Arrange pastry cut-outs atop. Bake in a 375 degree F. oven for 70-75 minutes. Cool for 10 minutes before cutting. May be served warm or cold.

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