Flaky Egg Bake Recipe
Flaky Egg Bake Recipe photo by Taste of Home
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Flaky Egg Bake Recipe

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Phyllo dough adds a touch of elegance and layers of super flaky, buttery crispness to this company-special breakfast bake.—Crystal Bruns, Iliff, Colorado
TOTAL TIME: Prep: 40 min. + freezing Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 40 min. + freezing Bake: 30 min.
MAKES: 12 servings


  • 3/4 pound bulk Italian sausage
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 6 large eggs, divided use
  • 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)

Nutritional Facts

1 piece: 484 calories, 30g fat (17g saturated fat), 183mg cholesterol, 671mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 19g protein.


  1. Preheat oven to 350°. 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 five eggs; add to skillet. Cook and stir over medium-high heat until set; stir in Havarti cheese. Set aside.
  2. In a small bowl, combine the spinach, ricotta cheese, Parmesan cheese, basil and remaining egg. Brush a 13x9-in. baking pan with butter. Unroll phyllo dough; trim to fit into pan.
  3. 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.
  4. 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. Bake, uncovered, 30-40 minutes or until golden brown.
  5. Freeze option: Cover and freeze unbaked casserole for up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, 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.
Originally published as Flaky Egg Bake in Taste of Home October 2011, p63

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fascinator User ID: 7633968 221622
Reviewed Feb. 28, 2015

"I love that you can make and freeze this. I froze in individual portions and just take out what you need. Does take a bit of time, but worth it."

LauriCathryne User ID: 7373609 198177
Reviewed Aug. 15, 2013

"This stuff is great! I thought for sure I would change the recipe a little after the first time I made it exactly by the recipe. Well, I wouldn't change a thing. I randomly picked the recipe from the Taste of Home Magazine only because it could be made ahead and frozen. OMG I stumbled on a winner. It is a little bit of work, but the fact you can make it ahead of times takes the stress way down. It is one of my go to recipes for a hearty brunch dish."

Kasha User ID: 179140 136107
Reviewed Mar. 13, 2013

"Great make ahead breakfast for company!"

Black Swan User ID: 4843769 196825
Reviewed Aug. 11, 2012

"Simply delicious! I cut it into individual portions for the 2 of us and then froze. Wonderful to just pull out of the freezer for an easy breakfast. Thank you!"

randcbruns User ID: 828588 114807
Reviewed Sep. 26, 2011

"This is my recipes, so I am partial! I LOVE this recipes and you can certainly switch out the Havarti for any other cheese you like."

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