Phyllo Sausage Egg Bake

• 1 Tbsp. margarine or butter
• 1 medium red pepper, chopped
• 1 medium onion, chopped
• 4 oz. fresh mushrooms, sliced (1 1/2 c.)
• 1/2 lb. sausage
• 1 Tbsp. dried parsley flakes
• 5 eggs
• 3/4 to 1 c. butter
• 4 oz. shredded Monterey Jack cheese
• 1 (9 oz.) frozen cut broccoli, thawed and drained
• 1 c. Ricotta cheese
• 20 frozen phyllo pastry sheets, thawed

1. Melt 1 tablespoon margarine in a large skillet over medium heat.
2. Add pepper, onion and mushrooms.
3. Cook until tender. Remove from skillet.
4. In same skillet, brown sausage until no longer pink; drain.
5. Add mushroom mixture to sausage.
6. In medium bowl, beat eggs slightly; stir in cheese and mushroom-sausage mixture.
7. In another bowl, combine broccoli, Ricotta cheese and parsley flakes.
8. Heat oven to 350u0b0.
9. Unroll phyllo sheets; cover with plastic wrap.
10. Place 1 sheet in ungreased 13 x 9-inch (3-quart) baking dish, folding to fit.
11. Brush with melted butter. Continue layering and brushing with butter 4 additional sheets. Spread half of mushroom-sausage mixture evenly over phyllo dough. Layer and brush with butter 5 more phyllo sheets.
12. Spread with all of the broccoli mixture.
13. Layer and brush with butter 5 more phyllo sheets.
14. Spread with remaining mushroom-sausage mixture. Layer and brush with butter 5 remaining phyllo sheets.
15. Score top of phyllo dough in diamond shape.
16. Bake at 350u0b0 for 50 to 60 minutes or until puffed and golden brown.
17. Makes 9 to 12 servings.

margarine, red pepper, onion, fresh mushrooms, sausage, parsley flakes, eggs, butter, shredded monterey jack cheese, broccoli, ricotta cheese, frozen phyllo pastry sheets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168292 (may not work)