Ingredients:

  • 1 package (16 oz / 450g) phyllo dough, thawed
  • ½ cup (115g) unsalted butter, melted
  • 1 lb (450g) ground breakfast sausage (mild or spicy)
  • 6 large eggs
  • 1 cup (240ml) heavy cream
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 2 cups (60g) fresh baby spinach, chopped
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • ¼ tsp (1g) ground nutmeg

Instructions:

  1. In a large skillet over medium-high heat, cook the breakfast sausage until fully browned and crisp. Drain excess grease on paper towels.
  2. In a bowl, combine eggs, heavy cream, salt, pepper, and nutmeg. Whisk vigorously until the mixture is pale and aerated.
  3. Preheat your oven to 375°F (190°C).
  4. Place one sheet of phyllo in a 9x13 inch baking dish, allowing the edges to hang over the sides. Brush lightly with melted butter.
  5. Repeat the layering process for 6-8 sheets, rotating each sheet slightly to ensure the bottom and sides are fully covered.
  6. Gently fold the overhanging edges back into the dish to create a rustic, crinkled border.
  7. Evenly distribute the browned sausage, chopped spinach, and shredded cheese over the phyllo base.
  8. Slowly pour the egg custard over the fillings, ensuring it seeps into the crevices.
  9. Bake for 20-25 minutes until the edges turn deep mahogany-brown and the center is set.