Sausage, Apple & Cranberry Breakfast Torta

Wake holiday houseguests with a sweet (and delicious-smelling) surprise by baking Jimmy Dean® Pork Sausage, ricotta cheese, eggs, apples and cranberries together in a flaky puff pastry. Talk about a breakfast that impresses!

Serves: 12Prep: 25 minutesCook: 1 hourTotal: 1 hour 25 minutes

Serves: 12


  • 1 package (16 oz.) Jimmy Dean® Premium Pork Regular Sausage
  • 1 package frozen puff pastry, thawed
  • 2 large golden delicious apples, peeled and chopped
  • 1⁄2 cup sweetened cranberries
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 7 eggs, divided
  • 1 teaspoon vanilla
  • 1 cup ricotta cheese
  • 1 cup shredded cheddar cheese, divided


  • Preheat oven to 375°F.
  • Unfold pastry sheets. On lightly floured surface, roll out sheets to two (12-inch) squares.
  • Spray bottom of a 9” springform pan with cooking spray. Line with one sheet dough on bottom and upsides of pan.
  • In a small bowl, toss apples and cranberries with sugar and cinnamon; set aside.
  • In a large bowl, beat 6 eggs and vanilla with wire whisk until well blended. Add ricotta cheese; mix well.
  • Layer half of the sausage, ricotta cheese mixture, apples and cheddar cheese on top of the crust. Repeat layer.
  • Top with remaining pastry sheet, fold under edges of pastry and tuck inside of pan. Beat remaining egg and use to brush pastry. Cut 4 slits in top crust. Bake 50-60 minutes or until golden brown.
  • Let stand 10-15 minutes. Run small knife around edge of pan to loosen crust before removing rim. Cut into 12 wedges and serve. Refrigerate leftovers.