| 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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