FLAKY EGG BAKE

Flaky Egg Bake image

Phyllo dough adds a touch of elegance and layers of super flaky, buttery crispness to this company-special breakfast bake.-Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

3/4 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
6 large eggs, divided use
1-1/2 cups 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 (14x9 inches)

Steps:

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., 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., 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., 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., Freeze option: Cover and freeze unbaked casserole for up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until golden brown and heated through.

Nutrition Facts : Calories 484 calories, Fat 30g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 671mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.