Filo Sausage Egg Breakfast Casserole

Make this excellent breakfast casserole recipe the night before! Perfect for brunches, holidays, or feeding a crowd.
Very, very BITEABLE! 😋

Serves: 10–12 (Normal People)

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Ingredients 🍳

All the “stuff”…

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 red bell pepper, chopped
• 1 onion, finely chopped
• 1 cup sliced mushrooms
• 1 green bell pepper, chopped
• 1 lb bulk ground Italian pork sausage
• 5 eggs
• 1½ cups shredded Havarti cheese
• 10 oz frozen spinach, thawed & drained
• 1 cup ricotta cheese
• 1 egg
• 2 Tbsp chopped fresh basil
• 1 tsp chopped fresh thyme leaves
• ⅓ cup grated Parmesan cheese
• 24 sheets filo pastry (14″ x 9″), thawed
• ½ cup butter, melted

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Instructions 👩‍🍳

Do this with all the “stuff”…

1. In a large skillet, melt 1 Tbsp butter and olive oil over medium heat.
2. Sauté red pepper, onion, mushrooms, and green pepper until tender. Remove and set aside.
3. In the same skillet, brown sausage until no longer pink. Drain and return the mushroom mixture to the pan.
4. In a medium bowl, beat 5 eggs. Stir into the sausage mixture and cook over medium heat until eggs are set (about 5–6 minutes).
5. Add Havarti cheese, remove from heat, and cool for 20–30 minutes.
6. In another bowl, mix spinach, ricotta, 1 egg, Parmesan, basil, and thyme.

Layer it up…
7. Preheat oven to 350°F. Unroll filo sheets and cover with plastic wrap & a damp towel.
8. Brush one sheet with melted butter and place in a 13×9″ glass baking dish.
9. Repeat with 7 more sheets, buttering each.
10. Spread half the sausage mixture over the dough.
11. Add 8 more sheets, brushing each with butter.
12. Spread all the spinach mixture over that.
13. Layer 4 more sheets, buttering each. Add remaining sausage mixture.
14. Finish with the last 4 filo sheets, brushing with butter.
15. Score the top in a diamond pattern.

To bake or freeze…

• Refrigerate: Cover tightly and chill for 2–24 hours.
• Bake: Uncover and bake at 350°F for 50–60 minutes, until puffed and golden brown.
• Freeze: Wrap well and freeze up to 3 months. Thaw overnight, then bake 60–75 minutes.

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Notes 📝

Crispy, rich, and full of savory flavor — this filo breakfast bake is a total showstopper.
I can’t remember where I got this recipe… so if it’s yours… THANK YOU!