How to Make Breaklava - A Step-by-Step Guide

Breaklava is a delicious, sweet treat that combines the flakiness of traditional baklava with the comforting flavors of a classic breakfast dish. This unique recipe is a perfect way to start your day with a touch of indulgence, and it's sure to become a favorite in your household.

What sets Breaklava apart from traditional baklava is the addition of breakfast-inspired ingredients like cinnamon, maple syrup, and chopped nuts. These flavors blend together beautifully to create a sweet, ...

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Ingredients

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 cup sour cream
  • salt and ground black pepper to taste
  • 6 eggs
  • 1 ½ cups shredded sharp Cheddar cheese
  • 1 ½ cups shredded Swiss cheese
  • ½ (16 ounce) package phyllo dough, thawed
  • 1 cup melted butter, divided
  • 1 (14 ounce) package smoked turkey sausage, chopped
  • ½ teaspoon dried parsley, or to taste

Information

  • Prep Time: 40 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Yield: 1 9x13-inch casserole

  • 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.
  • Nutrition

    540 cal.

    • Total Fat: 43g
    • Saturated Fat: 24g
    • Cholesterol: 237mg
    • Sodium: 818mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 24g
    • Vitamin C: 2mg
    • Calcium: 368mg
    • Iron: 3mg
    • Potassium: 340mg