Phyllo Sausage Egg Bake - cooking recipe

Ingredients

1 Tbsp. margarine or butter
1 medium red pepper, chopped
1 medium onion, chopped
4 oz. fresh mushrooms, sliced (1 1/2 c.)
1/2 lb. sausage
1 Tbsp. dried parsley flakes
5 eggs
3/4 to 1 c. butter
4 oz. shredded Monterey Jack cheese
1 (9 oz.) frozen cut broccoli, thawed and drained
1 c. Ricotta cheese
20 frozen phyllo pastry sheets, thawed

Preparation

Melt 1 tablespoon margarine in a large skillet over medium heat.
Add pepper, onion and mushrooms.
Cook until tender. Remove from skillet.
In same skillet, brown sausage until no longer pink; drain.
Add mushroom mixture to sausage.
In medium bowl, beat eggs slightly; stir in cheese and mushroom-sausage mixture.
In another bowl, combine broccoli, Ricotta cheese and parsley flakes.
Heat oven to 350\u00b0.
Unroll phyllo sheets; cover with plastic wrap.
Place 1 sheet in ungreased 13 x 9-inch (3-quart) baking dish, folding to fit.
Brush with melted butter. Continue layering and brushing with butter 4 additional sheets. Spread half of mushroom-sausage mixture evenly over phyllo dough. Layer and brush with butter 5 more phyllo sheets.
Spread with all of the broccoli mixture.
Layer and brush with butter 5 more phyllo sheets.
Spread with remaining mushroom-sausage mixture. Layer and brush with butter 5 remaining phyllo sheets.
Score top of phyllo dough in diamond shape.
Bake at 350\u00b0 for 50 to 60 minutes or until puffed and golden brown.
Makes 9 to 12 servings.