Italian Style Breakfast Strata Recipe With Fillo Crust Video

This would be a good place to unabashedly admit how much I enjoy large brunch gatherings. When I do host brunch (and I wish I did more often), an egg casserole of sorts is likely on the menu. And if it’s this Italian-style strata recipe, it immediately takes center stage, and it’s usually gone in a matter of minutes!

What is Strata?

Strata is basically a layered egg casserole. It typically involves eggs, milk, and some cheese. For crust, day-old bread. The filling in a strata recipe varies depending on what vegetables or proteins I have on hand. This time, it’s an Italian-style strata with colorful bell peppers, sundried tomatoes, and fresh parsley. To keep it light, I used lean chicken sausage and only a little grated Parmesan cheese. The biggest difference, and pretty much the best part about this strata recipe, is the crust.

Why Fillo (Phyllo) Dough in Place of Bread?

I have no big intention to fancy this strata recipe up too much. But using fillo (phyllo) dough in place of stale bread dramatically transforms it. Every bite as satisfying, but in my opinion, far tastier than the average bread-crusted strata. Instead of a dense breakfast casserole, we get a lighter, more “airy,” strata with a crispy, flaky crust! For best results, I use quality organic fillo dough from The Fillo Factory. It’s vegan and contains no preservatives; no cholesterol; and no trans fat. And one big thing for me as a cook, The Fillo Factory dough always comes in good condition, which makes it easy to work with.

I’ve shared my tips for working with fillo when I posted this Spanakpita recipe, but a couple in particular bear repeating. Still, some of the fillo sheets will tear or break. IT HAPPENS. And IT’s OKAY! The fillo package comes with more sheets than you need for this recipe. Be sure to scroll down for the step-by-step photos below the recipe.

Step-by-step photos for this Italian-Style Strata Recipe:

Cook the chicken sausage. 5 from 1 review

Cook the vegetables.

Combine sausage, vegetables, sundried tomato bits, parsley, and diced tomato. Set aside.

Mix eggs and milk. Set aside.

Preheat oven to 350 degrees F. Take the fillo out of the package and unroll it carefully on a damp towel. Trim slightly using scissors. Lay another lightly damp towel on top. Now, lay first 8 sheets of fillo, one-sheet-at-a-time. Brush each sheet with butter and olive oil mixture. And fold the extra fillo in. Top the very last sheet with grated Parmesan.

Lay the next 8 sheets of fillo, one-sheet-at-a-time. Again, brush each sheet with the butter and olive oil. This time, leave the excess fillo “flaps” out and do not fold it.

Spread the strata filling evenly across.

Pour in the eggs and milk mixture.

Now, fold the fillo “flaps” in to encase the filling and egg mixture. Bake in the 350 degrees F heated oven for 30-40 minutes until the egg mixture is fluffy and the fillo crust turns a light golden-brown.

Wait 5 minutes and cut into squares. Enjoy hot! (See suggested side salads in the recipe notes)

*This post is sponsored by The Fillo Factory, makers of quality, gourmet fillo dough. The Fillo Factory dough can be found in different sizes and in Organic White Wheat; Organic Spelt; and Organic Wheat. Vegan; no preservatives; no cholestrol; no trans fat. Available at grocery stores nationwide; click here to find a retailer near you. All opinions are my own. Thank you for supporting brands that make this site possible.