TAKE 5: Kate Shepard House’s Sausage And Cheese Breakfast Tarts

Sausage and Cheese Breakfast Tart:
1 lb. mild ground pork sausage
1 1/4 cups shredded Monterrey Jack cheese
1 1/4 cups shredded sharp cheddar cheese
8 oz. bottle ranch dressing
4 1/4 oz. can chopped ripe olives, drained
1 teaspoon ground red pepper
Frozen phyllo dough sheets

Preheat oven to 350 degrees. Cook sausage, stirring until no longer pink. Drain completely. Return the sausage to the pan and combine with next five ingredients. On low heat stir until cheese is melted. Remove from heat until ready to use then warm before serving.

Follow directions on the box for thawing the phyllo dough. Prepare a baking sheet by spraying with non stick spray. For two breakfast tarts, you will use four sheets of the dough. Carefully remove one sheet of the thawed phyllo dough and place on the sprayed pan. Spray the top lightly with the cooking spray. Top this piece of sprayed phyllo dough with one more sheet of phyllo dough and spray it also with the cooking spray.
Repeat till you have a total of four sheets stacked. With a very sharp knife cut the stacked sheets into 4 equal pieces. Bake for 5 minutes or until lightly browned. Remove from the oven and allow to cool slightly.
Place one of the 4 piece stacks on the plate. Carefully top with approximately 3 tablespoons of the warm sausage and cheese mixture. Top with one more set of the four stacked sheets. Garnish with a poached egg, cheese crumbles, chopped tomatoes and chopped green onions.
Sprinkle plate liberally with Cajun seasoning.

Sausage and Cheese Tartlet Appetizers:

Instead of the frozen phyllo sheets of dough replace with the frozen mini tartlet cups. Fill each of the mini tarts with 1 teaspoon of the sausage and cheese mixture. Do not overfill. Bake for 8 minutes, 350 degrees, or until cheese melts. Serve warm. Makes approximately 36 tartlets.

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