Sausage & Egg Bake

Breakfast / Brunch

Sausage & Egg Bake

Turn your family's Sausage & Egg Bake into something extra fun with the addition of phyllo. Veggies, herbs, greens, and three cheeses also contribute to this crowd-wowing breakfast dish. And the best part? It can be made well ahead of time — see the tip box, below.


8 servings

Total Time

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Test Kitchen Tips

This also just fits in a 7×11 baking dish.

The casserole can be prepared through assembly, covered, and refrigerated 2–24 hours. Or freeze it up to a month (thaw overnight in the refrigerator before baking). Uncover casserole before baking and add 5–10 minutes bake time if refrigerated or 15–20 minutes if frozen.


Melt 1 Tbsp. butter with oil in a sauté pan over medium-high heat. Add mushrooms; sauté until beginning to brown, 45 minutes. Stir in onions and bell peppers; sauté until onions soften, 3 minutes, then transfer to a bowl.

Add sausage to pan; cook until browned, breaking up with the back of a spoon, 3 minutes.

Off heat, stir in 6 eggs until partially set, 23 minutes. Stir in mushroom mixture and fontina to combine; transfer to a baking sheet, then let cool at room temperature, 20 minutes.

Add kale to same pan over medium-high heat; toss until wilted, 2 minutes. Transfer kale to a colander set in a sink; press to remove excess moisture, let drain, then chop.

Beat ricotta, cream cheese, Parmesan, and 2 eggs with a mixer until nearly smooth. Stir in kale, basil, and thyme; season with salt and pepper.

Warm ghee in microwave just until liquefied (but not hot). Unroll phyllo sheets; cover with plastic wrap and a damp towel.

Coat a 9×13-inch baking dish with nonstick spray.

Place one phyllo sheet in prepared baking dish; brush with ghee. Top sheet with 7 more sheets, brushing each with ghee. Spread half the sausage-egg mixture over phyllo stack; top with 8 more sheets, brushing each with ghee.

Spread ricotta mixture over phyllo stack; top with 4 more sheets, brushing each with ghee. Spread remaining half sausage-egg mixture over phyllo stack; top with remaining 4 sheets, brushing each with ghee.

Preheat oven to 350°.

Bake casserole until puffed and golden brown, 4550 minutes; let stand at least 20 minutes before cutting and serving.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 786

% Daily Value*

Total Fat 56g 86%

Saturated Fat 29g 145%

Cholesterol 338mg 112%

Sodium 1011mg 42%

Carbs 36g 12%

Protein 31g

*Percent Daily Values are based on a 2,000 calorie diet.

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