Phyllo Sausage Egg Bake Recipes

PHYLLO BAKE

Steps:

• In a large skillet, melt 1 tablespoon olive oil over medium heat. Brown sausage until cooked through and no longer pink. Set aside.
• In a medium bowl, beat 5 eggs well, add the 1/2 cup of greek yogurt. Mix well. Mix in the basil, thyme, black pepper, crushed red pepper flakes and salt. Add the sausage and spinach and mix until combined.
• Unroll phyllo sheets and cover with a damp paper towel. Place one sheet in a 13×9 glass baking dish. Brush with some of the canola oil. Add eight additional phyllo sheets, brushing each with canola oil. Spread half of the cheddar cheese over the top of the dough. Dollop half of the spinach sausage mixture over the cheese and then top with half the Havarti cheese and half of the olives. Layer and brush with butter nine more sheets phyllo dough. Spread with the rest of the cheddar cheese and then the rest of the spinach sausage mixture. Top with the remaining Havarti Cheese and olives. Layer and brush with canola oil eight more sheets phyllo dough. Top with mozzarella cheese . Layer remaining phyllo sheets on top, brushing each with canola oil.
• Bake at 350 for hour to an hour and 15 minutes.

FLAKY EGG BAKE

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.

PHYLLO EGG BREAKFAST TORTA

Steps:

• In 10-inch nonstick skillet, cook sausage over medium-high heat 6 to 8 minutes or until no longer pink. Remove sausage to medium bowl. Reserve 1 tablespoon liquid in skillet. Reduce heat to medium. Add bell pepper and onion to skillet; cook 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet; add to sausage in bowl.
• In another medium bowl, beat eggs and pepper with wire whisk. Add to skillet; cook and stir over medium heat 3 to 5 minutes or until eggs are set.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Unroll phyllo sheets; cover with plastic wrap and damp paper towel. Place 1 phyllo sheet in baking dish; brush with melted butter. Repeat 9 times.
• Spread half of sausage mixture over phyllo. Layer and brush with butter 10 more phyllo sheets. Sprinkle evenly with cooked eggs, Swiss cheese, spinach and basil. Layer and brush with butter 5 more phyllo sheets.
• Top with remaining sausage mixture. Sprinkle with Parmesan cheese. Layer and brush with butter remaining 5 phyllo sheets.
• Cover tightly; refrigerate 2 to 24 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until top is golden brown. If desired, garnish with additional chopped fresh basil before serving.

CHEESE AND SAUSAGE STRUDELS

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, salt, nutmeg and pepper. Cook and stir until cheese is melted; set aside., Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Add eggs and thyme; cook and stir gently until eggs are completely set. Stir into cheese sauce; add parsley. Cool completely., Carefully unroll phyllo dough. Place one sheet of phyllo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with butter; sprinkle lightly with bread crumbs. Top with a second sheet of phyllo; brush with butter. Spread 1/2 cup egg mixture along the short side of dough to within 1 in. of edges. Beginning from the filled end, fold short side over filling. Fold in sides and roll up. Place seam side down on an ungreased baking sheet. Repeat nine times. , For topping, combine Parmesan cheese and parsley. Brush each roll with butter; sprinkle with topping. Bake at 350° for 15-20 minutes or until crisp and lightly browned. Serve immediately.

PHYLLO MUSHROOM AND SAUSAGE BREAKFAST CASSEROLE

Steps:

• Saute mushrooms, onions, green onions, and red pepper in 1 Tablespoon of butter or margarine. Cook until tender and set aside.
• In the same frying pan, brown the sausage, breaking it up as it cooks. Drain fat and mix with the mushroom/onion/pepper mixture. Remove from heat.
• In a separate bowl mix eggs and Monterey Jack cheese.
• Stir up the riccota cheese to break it up.
• Get a 12 x 9 pan and brush the bottom lightly with the melted butter.
• Unwrap you Phyllo dough and cover it with a damp dish towel. Layer Phyllo to fit the pan, buttering each sheet for 5 sheets. Keep a damp dish towel over phyllo when not using it.
• Spread 1/2 mushroom sausage mixture over.
• Layer and butter 5 more sheets of Phyllo dough.
• Spread all the egg end cheese mixture and the riccota cheese.
• Layer and butter 5 more sheets of Phyllo.
• Spread with the remaining mushroom sausage.
• Layer and butter the remaining 5 sheets of phyllo.
• Score top layer of phyllo in a diamond shape.
• Bake at 350 F for 50 minutes or until golden brown.
• This casserole can be made up to 1 day ahead!

PHYLLO SAUSAGE EGG BAKE

Steps:

• In a large skillet, melt 1 tablespoons butter over medium heat. Sauté red pepper, onion and mushrooms 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 eggs well.
• Stir into the mushroom/sausage mixture; cook and stir over medium heat until eggs are set, about 5-6 minutes.
• Add Monterey Jack cheese; remove from heat and let cool for 20-30 minutes.
• In another medium bowl, combine broccoli, ricotta cheese and parsley.
• NOTE:.
• If you're going to freeze this dish, do not thaw the broccoli.
• Unroll phyllo sheets and cover with plastic wrap and damp paper towel.
• Place 1 sheet in a 13x9-inch glass baking dish, folding to fit.
• Brush with melted butter.
• Add four additional phyllo sheets, brushing each with butter.
• Spread half of mushroom/sausage mixture over dough.
• Layer and brush with butter five more sheets phyllo dough.
• Spread with all of broccoli/ricotta mixture.
• Layer and brush with butter five more sheets phyllo dough.
• Top with remaining mushroom/sausage mixture.
• Layer remaining five phyllo sheets on top, brushing each with butter.
• Score top of phyllo dough in a diamond shape.
• Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months.
• IF REFRIGERATED, uncover and bake at 350ºF for 50 to 60 minutes or until puffed and golden brown.
• IF FROZEN, thaw overnight in refrigerator, then bake uncovered at 350ºF for 60-75 minutes until puffed and golden brown.