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- 8 oz bulk sausage
- 8 sliced cooked bacon, crumbled
- 1/2 large bell pepper, cut in strips
- 1 cup sliced fresh mushrooms
- 1 cup grape tomatoes, sliced in half
- 1 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 2 cups shredded Swiss cheese
- 1 tsp salt
- 1/2 tsp pepper
- 8 oz cream cheese or Neufchatel cheese, at room temp
- 6 large eggs
- 1/4 cup cream (either light, heavy or half-n-half)
View Full Recipe at Bake at Midnite
.%20%20You%20may%20need%20to%20bake%20longer%20in%20the%20springform%20pan,%20however,%20check%20after%20the%20bake%20times%20given.%20%20Torta%20is%20cooked%20if%20it%20no%20longer%20jiggles%20in%20the%20center%20-OR-%20a%20knife%20inserted%20near%20the%20center%20comes%20out%20clean.%3C/p%3E%3Cp%3ERemove%20from%20oven%20and%20let%20torta%20stand%20for%2010%20minutes%20before%20serving.%20%20May%20be%20served%20hot,%20warm%20or%20chilled.%20%20Reheats%20very%20well%20and%20filling%20may%20be%20made%20ahead%20and%20refrigerated%20overnight%20to%20be%20baked%20in%20the%20morning.%20%20You%20may%20use%20any%20shredded%20cheese%20you%20wish.%20%20I%20just%20had%20swiss,%20but%20cheddar%20would%20be%20nice%20too.%3C/p%3E%3Cp%3EServes%206-8%3C/p%3E%3Cp%3EBreakfast/Dinner%20Torta%3C/p%3E){kind=link}