Recipe - Phyllo Sausage Egg Bake

1 cup Butter, Divided
1 md Red Pepper, Chopped
1 md Onion, Chopped
4 ounce Mushrooms, Fresh, Sliced
One half pound Bulk Italian Sausage
5 Eggs
4 ounce Monterey Jack
Cheese,Shredded
1 cup Ricotta Cheese,Part Skim
Milk
1 tablespoon Dried Parsley Flakes
1 pack (10 oz) Frozen Chopped
Broccoli, Thawed
15 Frozen Phyllo Dough Sheets

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 EATL Digest 22 Dec 96

Recipe by: Sue Klapper KCXJ08A

From: JoAnn joannr@PCLINK.COM

Date: Mon, 23 Dec 1996 17:13:58 0600