Flaky Breakfast Bake

Phyllo dough adds a touch of elegance and layers of flaky, buttery crispness to this wonderful Flaky Breakfast Bake!

3/4 lb. bulk Italian sausage

1 cup sliced fresh mushrooms

1 medium onion, finely chopped

1 medium sweet red bell pepper, chopped

1 medium green bell pepper, chopped

6 large eggs, divided

1 1/2 cups shredded Havarti cheese

1 10 oz. package frozen chopped spinach, thawed & squeezed dry

1 cup ricotta cheese

1/3 cup grated Parmesan cheese

2 Tbsp. minced fresh basil or 2 tsp. dried basil

1 cup melted butter

30 sheets phyllo dough (14 x 9 inch)

Preheat oven to 350 degrees.

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 eggs are set.

Stir in Havarti cheese. Set aside.

In a small bowl, combine spinach, ricotta, Parmesan, basil and remaining egg.

Brush a 13 x 9 inch baking pan with butter. Unroll phyllo dough, trim to fit pan.

Layer 10 sheets in prepared pan, brushing each layer with butter, ( keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.)

Top with half of the sausage mixture.

Layer with 10 more phyllo sheets, brushing each with butter, spread with ricotta mixture.

Layer with 5 phyllo sheets, brushing 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.

Yield 12 servings

**Phyllo dough is found in the frozen pastry section

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