Egg & Sausage Roll-Ups

• 1 pound bulk pork sausage
• 1 cup chopped sweet onion
• 1 garlic clove, minced
• 1/2 teaspoon pepper, divided
• 8 large eggs
• 3 tablespoons whole milk
• 1/4 teaspoon salt
• 1 tablespoon butter
• 3/4 cup shredded sharp cheddar cheese
• 3 green onions, chopped
• 15 sheets phyllo dough (14x9 in.)
• 1/3 cup butter, melted

1. In a large skillet, cook sausage, sweet onion, garlic and 1/4 teaspoon pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Remove and keep warm.
2. In a small bowl, whisk eggs, milk, salt and remaining pepper. In same skillet, melt butter over medium-high heat. Pour in egg mixture; cook and stir until almost set. Stir in cheese, green onions and sausage mixture. Remove from heat.
3. Preheat oven to 350u0b0. Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with four additional phyllo sheets, brushing with butter after each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat, making three stacks.
4. Cut each stack in half lengthwise and in half crosswise, forming four 7x4-1/2-in. rectangles. Spoon 1/4 cup egg mixture along a long side of each rectangle; roll up.
5. Place on an ungreased
6. , seam side down. With a sharp knife, make four shallow slashes across each roll; brush with butter. Bake 30-35 minutes or until golden brown.

pork sausage, sweet onion, garlic, pepper, eggs, milk, salt, butter, cheddar cheese, green onions, phyllo, butter

Taken from www.tasteofhome.com/recipes/egg-sausage-roll-ups/ (may not work)