Phyllo Sausage Egg Bake

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Phyllo Sausage Egg Bake Ingredients

1 c Butter, Divided	4 oz Monterey Jack
1 md Red Pepper, Chopped	1 c Ricotta Cheese,Part Skim
1 md Onion, Chopped	1 tb Dried Parsley Flakes
4 oz Mushrooms, Fresh, Sliced	1 pk (10 oz) Frozen Chopped
1/2 lb Bulk Italian Sausage	15 Frozen Phyllo Dough Sheets
5 Eggs

Instructions for Phyllo Sausage Egg Bake

Melt 1 T. butter in skillet. Saute pepper, onion, and mushrooms ovre mediu heat until tender, 8 to 10 minutes; remove from skillet and set aside. Brown sausage in same skillet; drain and add to mushroom mixture. Beat eggs in medium bowl; stir in cheese, parsley, broccoli and mushroom mixture. Refrigerate overnight. The next morning, melt remaining butter. Unroll phyllo dough, keeping sheets under damp cloth to prevent drying. Place 1 sheet in bottom of 9 x 13 pan, folding dough to fit; brush sheet with butter. Repeat with four mroe phyllo sheets. Spread half the filling evenly over phyllo sheets in pan. Place 5 more phyllo sheets in pan, 1 at a time, folding each to fit and brushing each with butter. Spread remaining filling over phyllo sheets in pan. Place 5 remaining phyllo sheets in pan, 1 at a time, folding each to fit and brushing each with butter. Score top sheet in diamond pattern. Bake at 350 degrees, 1 hour. Posted to EAT-L Digest 22 Dec 96 Recipe by: Sue Klapper - KCXJ08A From: JoAnn Date: Mon, 23 Dec 1996 17:13:58 -0600

Main Ingredient: EggsCuisine: Uncategorized

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