Fillo Sausage-Egg Bake

• 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

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

margarine, red pepper, onion, fresh mushrooms, italian sausage, eggs, shredded monterey jack cheese, frozen, ricotta cheese, parsley flakes, frozen fillo, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=444153 (may not work)