Shelly's Recipe

SAUSAGE BRUNCH SQUARES

Category: Breakfast Casseroles

1 lb Italian sausage roll
1 tbsp olive oil
1 cup finely chopped onion
4 clove garlic, minced
1 (8 oz) can tomato sauce
1 tsp oregano
1/4 tsp pepper
2 eggs, lightly beaten
1/4 cup parmesan cheese
1 cup shredded mozzarella cheese
1 (15 oz) container ricotta cheese, drained
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
3/4 cup melted butter
12 sheets frozen phyllow dough, thawed according to package directions
2 tbsp seasoned bread crumbs
Sour cream, chopped fresh basil, garnish

Crumble and brown sausage in skillet. Pour off grease; drain on paper towels and place into a large bowl. Put olive oil in skillet and cook onion and garlic until onion is transparent. Mix with sausage. Add next 3 ingredients. Chill. Combine eggs, cheese and spinach and add to chilled sausage mixture.

Using pastry brush, lightly coat a 13x9 inch baking pan with some melted butter. Layer 6 sheets phyllo dough in pan, brushing each layer with butter. Spread sausage and cheese mixture. Top with remaining 6 sheets, buttering each layer. Cover and chill at least 2 hours.

Preheat oven to 375. Cut into 8 squares, sprinkle with bread crumbs and bake 30-35 minutes or until golden brown. Garnish each square with sour cream and basil, if desired. Serves 8. Refrigerate leftovers and reheat in oven.