Fillo Sausage-Egg Bake
A savory baked dish layered with fillo pastry, sausage, eggs, cheese, and vegetables, perfect for brunch or family dinners with rich flavors and flaky texture.
Ingredients
- 1 Tbsp margarine or butter ⓘ
- 1 medium red pepper, chopped ⓘ
- 1 medium onion, chopped ⓘ
- 4 oz sliced fresh mushrooms ⓘ
- 1/2 lb Italian sausage
- 5 eggs ⓘ
- 4 oz shredded Monterey Jack cheese
- 10 oz frozen chopped broccoli, thawed and drained
- 1 c Ricotta cheese ⓘ
- 1 Tbsp parsley flakes ⓘ
- 20 frozen fillo pastry sheets, thawed ⓘ
- 3/4 to 1 c melted butter ⓘ
Instructions
- In a large skillet over medium heat, melt the margarine or butter.
- Saute red pepper, onion, and mushrooms until tender.
- Remove from skillet and set aside.
- In the same skillet, brown the sausage over medium heat until no longer pink; drain excess fat.
- Add the cooked sausage to the mushroom mixture and set aside.
- In a medium bowl, beat the eggs lightly; stir in Monterey Jack cheese and the sausage-mushroom mixture.
- In another bowl, combine the thawed and drained broccoli, Ricotta cheese, and parsley flakes.
- Preheat oven and prepare a baking dish.
- Layer a sheet of fillo pastry in the dish, brushing with melted butter, and repeat with 10 sheets to create a base layer.
- Spread the broccoli mixture over the fillo layer.
- Pour the egg and cheese mixture over the broccoli layer.
- Cover with remaining fillo sheets, brushing each with melted butter.
- Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes or until golden brown and set.
Nutrition & Diet Analysis (per serving)
693
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).