Brunch. It might just be the perfect meal. You don't have to get up super early to prepare the food, it's usually accompanied by some sort of cocktail (mimosa anyone?), and it is a meal that never seems to be rushed. I think I could eat brunch everyday.
Flaky Egg Bake
would make the perfect addition to your next brunch celebration - flaky phyllo dough is layered with scrambled eggs, veggies, sausage, and a creamy spinach-ricotta mixture. It's baked to a golden brown and makes for a beautiful presentation.
It's actually quite easy to make, just a little time consuming. I would recommend prepping the casserole the day or two before you will actually serve it. On the morning you are serving it, all you have to do is pop it in the oven! (Which leaves more time for mimosas...)
Start by making the egg mixture. Saute Italian sausage, mushrooms, onions, and peppers until tender. Then scramble in some eggs until set. Stir in some shredded Havarti cheese. (Or whatever's your favorite!)
For the spinach-ricotta filling, combine some ricotta cheese, Parmesan, chopped spinach, another egg, and some basil. Now you're ready to go!
To assemble the casserole, you will need 30 sheets of phyllo dough and about 3/4 cup melted butter. The trick to working with phyllo dough is to leave any unused
dough covered with a damp towel. This keeps it from drying out. The basic method with phyllo dough is to layer it in the pan, brushing each sheet with butter, and then topping with another sheet.
For the casserole, here's how it goes: 10 phyllo sheets --> half of egg mixture --> 10 phyllo sheets --> spinach-ricotta mixture --> 5 phyllo sheets --> remaining egg mixture --> 5 phyllo sheets. Whew! The biggest thing to remember is to brush each
sheet with the melted butter. (I know it seems excessive... but that's what makes it so good!)
If you're prepping ahead, pop the casserole into the fridge until you are ready to bake. Just be sure to pull it to room temperature about 30 minutes before going into the oven. Bake at 350*F for 40-50 minutes until golden brown! YUM!
Flaky Egg Bake
9x13-inch pan; about 12-15 servings
- 1-lb ground Italian sausage
- 1 cup sliced fresh mushrooms
- 1 sweet onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 9 eggs, divided
- 1½ cups shredded Havarti cheese
- 10-oz package frozen chopped spinach, thawed & squeezed dry
- 1 cup ricotta cheese
- ⅓ cup grated Parmesan cheese
- 2 tablespoons fresh minced basil, (or 2 teaspoons dried basil)
- 30 sheets phyllo dough, thawed (about 3/4 of a package)
- ¾ cup butter, melted
In a large saucepan, cook sausage, mushrooms, onion, and peppers over medium heat until sausage is no longer pink and vegetables are tender. Drain off fat. Whisk together 8 eggs; add to pan. Cook until just set. Stir in Havarti cheese.
In a small bowl, combine spinach, ricotta, Parmesan cheese, basil, and remaining egg. Set aside.
To prepare casserole, brush a 9x13-inch pan with melted butter. Layer 10 phyllo sheets in pan, brushing each with butter before adding the next. Top with half of sausage-egg mixture.
Repeat with 10 additional phyllo sheets, brushing each with butter. Top with spinach-ricotta mixture.
Top with 5 additional phyllo sheets, brushing each with butter. Top with remaining sausage-egg mixture. Top with 5 remaining phyllo sheets, brushing each with butter.
Cut casserole into 12-15 rectangles. (This helps make it easier to cut once it is baked.) Bake at 350*F for 40-50 minutes until golden brown and heated through.
**Casserole can be prepared ahead and stored in the refrigerator or freezer. Remove casserole from refrigerator 30 minutes before baking. Thaw completely from frozen before baking.
adapted from Taste of Home