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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1(10 ounce) package frozen chopped spinach, thawed and drained
- 1cup sour cream
- salt and ground black pepper to taste
- 6eggs
- 1½ cups shredded sharp Cheddar cheese
- 1½ cups shredded Swiss cheese
- ½(16 ounce) package phyllo dough, thawed
- 1cup melted butter, divided
- 1(14 ounce) package smoked turkey sausage, chopped
- ½teaspoon dried parsley, or to taste
Instructions
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.Step 2
Mix eggs, Cheddar cheese, and Swiss cheese together in a bowl. Season with salt and pepper.Step 3
Preheat the oven to 350 degrees F (175 degrees C).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.Step 5
Spread the spinach mixture over the dough. Top with 6 more sheets of dough, brushing every second layer with butter.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.Step 7
Cut breaklava into even squares using a sharp knife. Butter the top layer and sprinkle with parsley.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.