| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Breakfast/, Brunch | 12 | Servings |
INGREDIENTS
| 1 | c | Butter, Divided |
| 1 | md | Red Pepper, Chopped |
| 1 | md | Onion, Chopped |
| 4 | oz | Mushrooms, Fresh, Sliced |
| 1/2 | lb | Bulk Italian Sausage |
| 5 | Eggs | |
| 4 | oz | Monterey Jack Cheese,Shredded |
| 1 | c | Ricotta Cheese,Part Skim Milk |
| 1 | tb | Dried Parsley Flakes |
| 1 | pk | (10 oz) Frozen Chopped Broccoli, Thawed |
| 15 | Frozen Phyllo Dough Sheets |
INSTRUCTIONS
Melt 1 T. butter in skillet. Saute pepper, onion, and mushrooms ovre mediu heat until tender, 8 to 10 minutes; remove from skillet and set aside. Brown sausage in same skillet; drain and add to mushroom mixture. Beat eggs in medium bowl; stir in cheese, parsley, broccoli 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 9 x 13 pan, folding dough to fit; brush sheet with butter. Repeat with four mroe phyllo sheets. Spread half the filling evenly over phyllo sheets in pan. Place 5 more phyllo sheets in pan, 1 at a time, folding each to fit and brushing each with butter. Spread remaining filling over phyllo sheets in pan. Place 5 remaining phyllo sheets in pan, 1 at a time, folding each to fit and brushing each with butter. Score top sheet in diamond pattern. Bake at 350 degrees, 1 hour. Posted to EAT-L Digest 22 Dec 96 Recipe by: Sue Klapper - KCXJ08A From: JoAnn <joannr@PCLINK.COM> Date: Mon, 23 Dec 1996 17:13:58 -0600
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