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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 1 person



  1. Step 1

    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.
  2. Step 2

    Mix eggs, Cheddar cheese, and Swiss cheese together in a bowl. Season with salt and pepper.
  3. Step 3

    Preheat the oven to 350 degrees F (175 degrees C).
  4. Step 4

    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.
  5. Step 5

    Spread the spinach mixture over the dough. Top with 6 more sheets of dough, brushing every second layer with butter.
  6. Step 6

    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.
  7. Step 7

    Cut breaklava into even squares using a sharp knife. Butter the top layer and sprinkle with parsley.
  8. Step 8

    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.