BREAKLAVA
My husband named this recipe Breaklava because I use phyllo dough, butter, and breakfast ingredients and layer it in a similar way you do for baklava. So it's breakfast baklava! You can use any combination of cheese to make it unique.
Provided by AngPayne
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h20m
Yield 10
Number Of Ingredients 10
Steps:
- 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 9x13-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.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 15.4 g, Cholesterol 237.1 mg, Fat 43.1 g, Fiber 1.3 g, Protein 24.2 g, SaturatedFat 24.3 g, Sodium 818 mg, Sugar 0.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Angel Gomez
[email protected]This recipe is a must-try for any baklava lover! The baklava is crispy, flaky, and flavorful. I will definitely be making this again.
Fred Booker
[email protected]The baklava was a bit dry. I think I should have used more butter in the filling.
Ti·ä©·à∞ Ti·ä©·à∞
[email protected]This recipe is a bit too sweet for my taste. I would recommend using less sugar in the filling.
Wezi Chirwa
[email protected]I'm not a baker, but I decided to give this recipe a try. I'm glad I did! The baklava was delicious and it wasn't as difficult to make as I thought it would be.
aamino aamino
[email protected]I made this recipe for a special occasion and it was a hit! The baklava was beautiful and delicious. I will definitely be making this again.
Dagim Dagim
[email protected]This recipe is a bit time-consuming, but it's worth it. The baklava is delicious and it's sure to impress your guests.
Flamzo
[email protected]This recipe was easy to follow and the baklava turned out great! I used a store-bought phyllo dough, which made the process much easier. The baklava was crispy and flaky, with a gooey center. I will definitely be making this again.
Keith Miller
[email protected]I'm not a huge fan of baklava, but I decided to give this recipe a try. I'm glad I did! The baklava was delicious. The phyllo dough was flaky and the filling was sweet and nutty. I will definitely be making this again.
Evan Ahmed Latif
[email protected]This recipe is a keeper! The baklava turned out perfectly. The phyllo dough was crispy and the filling was moist and flavorful. I will definitely be making this again and again.
Hashim Quresi
[email protected]I made this recipe for a party and it was a huge success! Everyone loved it. The baklava was so delicious and addictive. I will definitely be making this again.
April Robinson
[email protected]This recipe was a hit! The baklava was crispy and flaky, with a gooey center. I used a store-bought phyllo dough, which made the process much easier. I also added a bit of cinnamon to the filling, which gave it a nice flavor. Overall, this was a grea