Breaklava

Break out your favorite cheeses for this breakfast baklava, aka breaklava, of buttery phyllo sheets layered with creamy spinach and eggs.

• Preparation Time: 40 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 20 mins
• Calories: 540 Calories

Ingredients

• 6 eggs
• 1 cup sour cream
• salt and ground black pepper to taste
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup melted butter, divided
• 1 (14 ounce) package smoked turkey sausage, chopped
• 1.5 cups shredded sharp Cheddar cheese
• 1.5 cups shredded Swiss cheese
• 0.5 (16 ounce) package phyllo dough, thawed
• 0.5 teaspoon dried parsley, or to taste

Recipe Instructions

Step 1

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

Step 2

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 3

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

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.