Crispy Filo (Phyllo) Sausage Egg Bake
A savory make-ahead phyllo dough bake features a filling of sausage, eggs, vegetables, and havarti cheese.
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Instructions
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Preheat the oven to 350F for baking.
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In a large skillet, melt 1 tablespoon butter and olive oil; sauté red pepper, onion, mushrooms, and green bell pepper until tender, then remove from skillet.
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Brown sausage in the same skillet, drain, then combine with the sautéed vegetables.
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In a medium bowl, beat 4 eggs. Stir eggs into the sausage and vegetable mixture in the skillet; cook over medium heat until the eggs are set (5 to 6 minutes).
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Stir in havarti cheese, then remove from heat and cool for 20 to 30 minutes.
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In another medium bowl, combine spinach, ricotta cheese, softened cream cheese, 1 egg, Parmesan cheese, basil, and thyme.
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Line a 13x9-inch baking dish with one phyllo sheet, brushing with melted butter; add seven more sheets, brushing each with butter.
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Spread half of the cooled sausage-vegetable mixture over the dough.
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Layer eight more phyllo sheets, brushing each with butter, then spread all of the spinach-ricotta mixture.
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Layer four more phyllo sheets, brushing each with butter, then top with the remaining sausage-vegetable mixture.
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Add the final four phyllo sheets, brushing each with butter, and score the top in a diamond shape.
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Cover tightly and refrigerate for 2 to 24 hours or freeze for up to 3 months.
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If refrigerated, uncover and bake for 50 to 60 minutes until puffed and golden; if frozen, thaw overnight then bake uncovered for 60 to 75 minutes until golden.