Flaky Egg Bake
TOTAL TIME: Prep: 40 min. + freezing Bake: 30 min.
YIELD: 12 servings.
Phyllo dough adds a touch of elegance and layers of super flaky, buttery crispness to this company-special breakfast bake.—Crystal Bruns, Iliff, Colorado
Ingredients
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3/4 pound bulk Italian sausage
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1 cup sliced fresh mushrooms
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1 medium onion, finely chopped
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1 medium sweet red pepper, chopped
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1 medium green pepper, chopped
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6 large eggs, divided use
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1-1/2 cups shredded Havarti cheese
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 cup ricotta cheese
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1/3 cup grated Parmesan cheese
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2 tablespoons minced fresh basil or 2 teaspoons dried basil
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1 cup butter, melted
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30 sheets phyllo dough (14x9 inches)
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 piece: 484 calories, 30g fat (17g saturated fat), 183mg cholesterol, 671mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 19g protein.
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