Fillo Sausage-Egg Bake - cooking recipe

Ingredients

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

Preparation

In a large skillet over medium heat, melt margarine.
Saute red pepper, onion and mushrooms until tender.
Remove from skillet.
In same skillet, brown sausage over medium heat until no longer pink; drain.
Add to mushroom mixture.
In a medium bowl, beat eggs lightly; stir in Monterey Jack cheese and mushroom-sausage mixture.
In another medium bowl, combine broccoli, Ricotta cheese and parsley flakes.