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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.


Recipe Summary

40 mins
1 hr 20 mins
40 mins
1 9x13-inch casserole


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can use any white cheese of your choice in place of the Swiss cheese.

Nutrition Facts

540 calories; protein 24.2g; carbohydrates 15.4g; fat 43.1g; cholesterol 237.1mg; sodium 818mg. Full Nutrition