Brunch Torte

The original recipe is from Taste of Home but uses ham and salami. Since I don't like either, I modified the recipe to suit the leftover turkey bacon I had in my freezer. You can easily modify the recipe to what ever meat, cheese, or vegetables you have. One of the great things about recipes like this is that it can flex to use up any leftovers you have!

Ingredients:
2 8oz. refrigerated crescent rolls (as usual, I prefer the garlic)
6 oz. fresh spinach
1 fresh red pepper (roughly chopped)
1 C sliced mushrooms
7 eggs
2 C shredded cheese (2 C of same or 1 C and 1 C)
1 lb. bacon
Olive oil
Black pepper

Other:
Medium skillet
9 in. Springform pan
Aluminum foil

Preheat oven to 350 F.

Wrap the bottom of a 9 in. springform pan in aluminum foil. If you don't securely wrap your pan in foil, the egg mixture will run out in your oven. Press 1 package of crescent rolls into bottom of pan. Bake until set (approx 10-15 minutes).

Meanwhile, cook spinach, mushroom, and red pepper in olive oil over medium heat. Cook until spinach is wilted and mushrooms and peppers are softened. Remove from heat and pat dry with paper towels to remove excess oil. Fry bacon strips in pan.

Mix together egg and season with pepper to taste.

Layer prepared crust with bacon, vegetables blend, 1 C cheese and 1/2 egg mixture. Repeat layers.

Top with second pack of crescent rolls - press to form top crust.

Bake uncovered for 60-75 minutes. Thermometer should read 160 F when torte is fully cooked. If top browns too quickly, cover loosely with foil. After removing from oven, run knife around edge of pan to loosen and let sit 20 minutes before slicing and serving.