This delicious torte is a great way to use up leftover phyllo dough after holiday baking. Savory and flavorful, it also keeps well and reheats easily.

Ingredients:

~30 phyllo dough sheets
3/4 cup butter, melted
6 eggs
1 bell pepper, diced
1 medium white onion, diced
1 lbs breakfast sausage (I used hot)
10 slices cheese (I used pepper jack)
2 tbsp vegetable oil

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Step 1: Brown Sausage

Heat 1 tbsp of vegetable oil in a dutch oven over medium heat. Add breakfast sausage and cook until brown, approximately 6-8 minutes. Set sausage aside in a bowl.

Step 2: Carmelize Onions and Pepper

Add onions and peppers to dutch oven. Stir until slightly softened, approximately 5 minutes. Set aside in a bowl.

Step 3: Eggs

Add 1 tbsp vegetable oil to the dutch oven and reduce heat to medium-low. Scramble the eggs until done. Set eggs aside in a bowl.

Step 4: Brush and Stack

Brush the inside of the casserole with melted butter. Place a phyllo dough sheet on the bottom and brush with more butter. Add a second, then a third phyllo dough sheet. Brush the third phyllo dough sheet with butter. Add a fourth, then a fifth phyllo dough sheet. Brush the fifth sheet with butter (basically, you are buttering every other sheet).

Spread half of the sausage on the phyllo dough stack. Repeat with another stack of 5 phyllo dough sheets, buttering as above.

Spread the onion and pepper mixture on top of the second stack of sheets, then top with the eggs. Add another 5 sheet stack of buttered phyllo sheets.

Spread the rest of the sausage on the stack and cover with 6 slices of cheese. Add another 5 phyllo sheet stack, buttering as before.

Step 5: Cheese and Top

At this point you can optionally place 4 more slices of cheese on top. Since they will brown darker than the phyllo sheets, you can make neat patterns on top, or you can omit the cheese and leave your torte topped with just a buttered sheet of phyllo.

Place into refrigerator for 2 hours up to overnight.