Crispy Filo (Phyllo) Sausage Egg Bake

Filo Bake

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Prep: 25 mins
Cook: 55 mins
Total: 80 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
493 Calories
34g Fat
28g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 493
% Daily Value*
Total Fat 34g 43%
Saturated Fat 16g 81%
Cholesterol 150mg 50%
Sodium 757mg 33%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 21g
Vitamin C 25mg 125%
Calcium 240mg 18%
Iron 3mg 17%
Potassium 396mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make this excellent breakfast casserole recipe for a phyllo sausage egg bake the night before you want to serve it or freeze it for longer storage. It bakes up crisp, brown, savory, and delicious in 50 to 60 minutes.

This recipe may look long, but once you get the vegetables chopped it goes together very easily. And it is simply spectacular. It's perfect for a brunch for company or to serve on Christmas or Easter morning. All you need to serve with it is some orange juice, coffee, and perhaps some sweet rolls or a coffee cake.​​


  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 1 red bell pepper, chopped

  • 1 onion, finely chopped

  • 1 cup mushrooms, sliced

  • 1 green bell pepper, chopped

  • 1 pound bulk ground Italian pork sausage

  • 4 large eggs

  • 1 1/2 cups shredded havarti cheese

  • 1 (10-ounce package) frozen spinach, thawed and drained

  • 2/3 cup ricotta cheese

  • 1 (3-ounce) package cream cheese, softened

  • 1 large egg

  • 2 tablespoons chopped fresh basil

  • 1 teaspoon chopped fresh thyme

  • 1/3 cup grated Parmesan cheese

  • 24 (14 x 9-inch) phyllo pastry sheets, thawed

  • 1/2 cup (4 ounces) unsalted butter, melted

Steps to Make It

  1. In a large skillet, melt 1 tablespoon butter and olive oil over medium heat. Sauté red pepper, onion, mushrooms, and green bell pepper until tender. Remove from skillet and set aside. In the same skillet, brown sausage until cooked through and no longer pink. Drain and mix with mushroom mixture in skillet.

  2. In a medium bowl, beat 4 eggs well. Stir into the sausage and vegetable mixture in skillet; cook and stir over medium heat until eggs are set, about 5 to 6 minutes. Add havarti cheese; remove from heat and let cool for 20 to 30 minutes. In another medium bowl, combine spinach, ricotta cheese, softened cream cheese, 1 egg, Parmesan cheese, basil, and thyme.

  3. Unroll phyllo sheets and cover with plastic wrap and damp paper towel. Place one sheet in a 13 x 9-inch glass baking dish. Brush with some of the melted butter. Add seven additional phyllo sheets, brushing each with butter. Spread half of mushroom/sausage mixture over dough. Layer and brush with butter 8 more sheets phyllo dough. Spread with all of spinach/ricotta mixture. Layer and brush with butter four more sheets phyllo dough. Top with remaining mushroom/sausage mixture. Layer remaining four phyllo sheets on top, brushing each with butter. Score top of phyllo dough in a diamond shape.

  4. Cover tightly and refrigerate for 2 to 24 hours or wrap well and freeze up to 3 months. If refrigerated, uncover and bake at 350 F for 50 to 60 minutes or until puffed and golden brown. If frozen, thaw overnight in ​the refrigerator, then bake uncovered at 350 F for 60 to 75 minutes until puffed and golden brown.