Phyllo Mushroom and Sausage Breakfast Casserole

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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute mushrooms, onions, green onions, and red pepper in 1 Tablespoon of butter or margarine. Cook until tender and set aside.
  • In the same frying pan, brown the sausage, breaking it up as it cooks. Drain fat and mix with the mushroom/onion/pepper mixture. Remove from heat.
  • In a separate bowl mix eggs and Monterey Jack cheese.
  • Stir up the riccota cheese to break it up.
  • Get a 12 x 9 pan and brush the bottom lightly with the melted butter.
  • Unwrap you Phyllo dough and cover it with a damp dish towel. Layer Phyllo to fit the pan, buttering each sheet for 5 sheets. Keep a damp dish towel over phyllo when not using it.
  • Spread 1/2 mushroom sausage mixture over.
  • Layer and butter 5 more sheets of Phyllo dough.
  • Spread all the egg end cheese mixture and the riccota cheese.
  • Layer and butter 5 more sheets of Phyllo.
  • Spread with the remaining mushroom sausage.
  • Layer and butter the remaining 5 sheets of phyllo.
  • Score top layer of phyllo in a diamond shape.
  • Bake at 350 F for 50 minutes or until golden brown.
  • This casserole can be made up to 1 day ahead!
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