Phyllo Mushroom And Sausage Breakfast Casserole - cooking recipe

Ingredients

20 frozen phyllo pastry sheets, thawed
3/4 cup melted butter
1 cup ricotta cheese
1 cup shredded monterey jack cheese (or cheddar)
1/2 lb bulk sausage
1 tablespoon butter or 1 tablespoon margarine
8 ounces sliced mushrooms
1 small onion, chopped
2 green onions, chopped (for color)
1 small red bell pepper, chopped
5 eggs
1 dash Tabasco sauce
salt & pepper

Preparation

Saute mushrooms, onions, green onions, and red pepper in 1 Tablespoon of butter or margarine. Cook until tender and set aside.
In the same frying pan, brown the sausage, breaking it up as it cooks. Drain fat and mix with the mushroom/onion/pepper mixture. Remove from heat.
In a separate bowl mix eggs and Monterey Jack cheese.
Stir up the riccota cheese to break it up.
Get a 12 x 9 pan and brush the bottom lightly with the melted butter.
Unwrap you Phyllo dough and cover it with a damp dish towel. Layer Phyllo to fit the pan, buttering each sheet for 5 sheets. Keep a damp dish towel over phyllo when not using it.
Spread 1/2 mushroom sausage mixture over.
Layer and butter 5 more sheets of Phyllo dough.
Spread all the egg end cheese mixture and the riccota cheese.
Layer and butter 5 more sheets of Phyllo.
Spread with the remaining mushroom sausage.
Layer and butter the remaining 5 sheets of phyllo.
Score top layer of phyllo in a diamond shape.
Bake at 350 F for 50 minutes or until golden brown.
This casserole can be made up to 1 day ahead!