Because I layer phyllo dough, butter, and breakfast components in a manner akin to baklava, my husband gave this meal the moniker “Breaklava.” So, baklava for breakfast! To make it special, you can use any cheese combination.
| Prep Time: | 40 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup sour cream
- salt and ground black pepper to taste
- 6 eggs
- 1 ½ cups shredded sharp Cheddar cheese
- 1 ½ cups shredded Swiss cheese
- ½ (16 ounce) package phyllo dough, thawed
- 1 cup melted butter, divided
- 1 (14 ounce) package smoked turkey sausage, chopped
- ½ teaspoon dried parsley, or to taste
Instructions
- Heat a skillet over medium-high heat. Saute spinach until liquid is evaporated, about 5 minutes; be careful not to scorch. Blend in sour cream. Season with salt and pepper.
- Mix eggs, Cheddar cheese, and Swiss cheese together in a bowl. Season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Unroll phyllo dough and cover with a damp cloth. Place 2 sheets in a 9×13-inch baking pan. Brush top layer with butter using a basting brush. Repeat process 2 more times for a total of 6 sheets of layered phyllo dough.
- Spread the spinach mixture over the dough. Top with 6 more sheets of dough, brushing every second layer with butter.
- Spread 1/2 the sausage evenly over the dough. Add 1/2 the egg and cheese mixture. Repeat layering and buttering 4 more sheets of dough. Top with remaining sausage and remaining egg and cheese mixture. Add the remaining dough; do not butter the very top layer.
- Cut breaklava into even squares using a sharp knife. Butter the top layer and sprinkle with parsley.
- Bake in the preheated oven until top layer is lightly browned and egg mixture is set, 35 to 45 minutes. Re-cut along the pre-cut lines.
- You can use any white cheese of your choice in place of the Swiss cheese.
Nutrition Facts
| Calories | 540 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 237 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 24 g |
| Sodium | 818 mg |
| Sugars | 1 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I will try this again, and make sure I have all the ingredients next time. I made plenty of substitutions, to use up what I had in my kitchen, and don’t feel like I used the recipe except for a template. I want to make it again as written because I’m sure that will be better.