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

Flaky Egg Bake Recipe

Read Reviews (4)
4.8 4
Publisher Photo
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: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 40 min. + freezing Bake: 40 min.
MAKES: 12 servings

Ingredients

  • 3/4 pound Johnsonville® Mild Ground Italian 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)

Nutritional 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.

Directions

  1. 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.
  2. 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.
  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. Cover and freeze casserole for up to 3 months.
  5. 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.
Originally published as Flaky Egg Bake in Taste of Home October 2011, p63

Nutritional 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.

Enjoy this recipe with a sparkling wine.

Reviews for Flaky Egg Bake(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
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.

MY REVIEW
Reviewed Mar. 13, 2013

Great make ahead breakfast for company!

MY REVIEW
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!

MY REVIEW
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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