Posted in - Pork, Breakfast

For Sunday Brunch: Phyllo Sausage Egg Bake

Make this excellent breakfast casserole ahead of time. It bakes up crisp, brown, savory and delicious!

Phyllo Sausage Egg Bake


Serves 10 to 12

1 tablespoon butter
1 tablespoon olive oil
1 red bell pepper, chopped
1 onion, finely chopped
1 cup sliced mushrooms
1 green bell pepper, chopped
1 pound bulk ground Italian pork sausage
5 eggs
1-1/2 cups shredded Havarti cheese
10 ounce package frozen spinach, thawed and drained
1 cup ricotta cheese
1 egg
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme leaves
1/3 cup grated Parmesan cheese
24 (14″ x 9″) filo pastry sheets, thawed
1/2 cup butter, melted

Prep Day: In a large skillet, melt 1 tablespoon butter and olive oil over medium heat. Saute red pepper, onion, mushrooms, and green bell pepper until tender. Remove from skillet and set aside. In the same skillet, brown sausage until cooked through and no longer pink. Drain and return mushroom mixture to skillet.

In a medium bowl, beat 5 eggs well. Stir into the sausage and vegetable mixture in skillet; cook and stir over medium heat until eggs are set, about 5-6 minutes. Add Havarti cheese; remove from heat and let cool for 20-30 minutes. In another medium bowl, combine spinach, ricotta cheese, 1 egg, Parmesan cheese, basil, and thyme.

Unroll filo sheets and cover with plastic wrap and damp paper towel. Place one sheet in a 13×9″ glass baking dish. Brush with some of the melted butter. Add seven additional filo sheets, brushing each with butter. Spread half of mushroom/sausage mixture over dough. Layer and brush with butter eight more sheets filo dough. Spread with all of spinach/ricotta mixture. Layer and brush with butter four more sheets filo dough. Top with remaining mushroom/sausage mixture. Layer remaining four filo sheets on top, brushing each with butter. Score top of filo dough in a diamond shape.

Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months.

Serve Day: If frozen, thaw overnight in refrigerator, then bake uncovered at 350 degrees for 60-75 minutes until puffed and golden brown.