Print Options

Back to Flaky Egg Bake >

Include these items:

Select reviews >

Taste of Home Logo

Flaky Egg Bake

Flaky Egg Bake
Phyllo dough adds a touch of elegance and layers of super flaky, buttery crispness to this company-special breakfast bake.—Crystal Bruns, Iliff, Colorado
12 ServingsPrep: 40 min. + freezing Bake: 40 min.

Ingredients

  • 3/4 pound bulk Johnsonville® Ground Sausage
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 6 eggs, divided
  • 1-1/2 cups (6 ounces) shredded Havarti cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 cup butter, melted
  • 30 sheets phyllo dough (14 inches x 9 inches)

Directions

  • In a large skillet, cook sausage, mushrooms, onion and peppers over
  • medium heat until meat is no longer pink and vegetables are tender;
  • drain. Return sausage mixture to skillet. Whisk 5 eggs; add to
  • skillet. Cook and stir over medium-high heat until set; stir in
  • Havarti cheese. Set aside.
  • In a small bowl, combine the spinach, ricotta cheese, Parmesan
  • cheese, basil and remaining egg. Brush a 13-in. x 9-in. baking pan
  • with butter. Unroll phyllo dough; trim to fit into pan.
© Taste of Home 2013

2 of 2

Flaky Egg Bake (continued)

Directions (continued)

  • Layer 10 sheets in prepared pan, brushing each sheet with butter.
  • (Keep remaining phyllo covered with plastic wrap and a damp towel to
  • prevent it from drying out.) Top with half of the sausage mixture.
  • Layer with 10 additional phyllo sheets, brushing each with butter;
  • spread with ricotta mixture. Layer with five phyllo sheets, brushing
  • again with butter; top with remaining sausage mixture. Layer with
  • remaining phyllo and butter. Using a sharp knife, cut into 12
  • rectangles. Cover and freeze casserole for up to 3 months.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking. Cover and bake at
  • 350° for 40-50 minutes or until golden brown and heated through.
  • Yield: 12 servings.
Editor's Note: Look for phyllo dough in the frozen pastry section.
Nutrition Facts: 1 piece equals 484 calories, 30 g fat (17 g saturated fat), 183 mg cholesterol, 671 mg sodium, 37 g carbohydrate, 3 g fiber, 19 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013