Shelly's Recipe

PHYLLO SAUSAGE EGG BAKE

Category: Breakfast and Brunch

1 cup butter, divided
1 medium onion and red bell pepper, chopped
4 oz mushrooms, sliced
1/2 lb Italian sausage
5 eggs
4 oz Monterey jack cheese, shredded
Ricotta cheese
1 tbsp parsley flakes
1 (10 oz) pkg frozen chopped broccoli, thawed and drained
15 frozen phyllo dough sheets

Melt 1 tbsp butter in skillet. Saute vegetables over medium heat until tender; remove from skillet and set aside. Brown sausage in same skillet. Drain and add to mushroom mixture.

Beat eggs in bowl; stir in next 4 ingredients 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 a 13x9 inch baking dish, folding dough to fit; brush sheet with butter.

Repeat with four more sheets. Spread half the filling evenly over phyllo sheets in pan. Place remaining phyllo sheets, 1 at a time, brushed with butter and spread over remaining filling over dough in pan. Place 5 remaining phyllo sheets, 1 at a time, brushed with butter and spread over remaining filling over dough in pan. Score top sheet in diamond pattern. Bake at 350 for 1 hour.