Phyllo Sausage Egg Bake

READY IN: 1hr 35mins
SERVES: 10-12




  • In a large skillet, melt 1 tablespoons butter over medium heat. Sauté red pepper, onion and mushrooms until tender.
  • Remove from skillet and set aside.
  • In the same skillet, brown sausage until cooked through and no longer pink.
  • Drain and return mushroom mixture to skillet.
  • In a medium bowl, beat eggs well.
  • Stir into the mushroom/sausage mixture; cook and stir over medium heat until eggs are set, about 5-6 minutes.
  • Add Monterey Jack cheese; remove from heat and let cool for 20-30 minutes.
  • In another medium bowl, combine broccoli, ricotta cheese and parsley.
  • NOTE:
  • If you're going to freeze this dish, do not thaw the broccoli.
  • Unroll phyllo sheets and cover with plastic wrap and damp paper towel.
  • Place 1 sheet in a 13x9-inch glass baking dish, folding to fit.
  • Brush with melted butter.
  • Add four additional phyllo sheets, brushing each with butter.
  • Spread half of mushroom/sausage mixture over dough.
  • Layer and brush with butter five more sheets phyllo dough.
  • Spread with all of broccoli/ricotta mixture.
  • Layer and brush with butter five more sheets phyllo dough.
  • Top with remaining mushroom/sausage mixture.
  • Layer remaining five phyllo sheets on top, brushing each with butter.
  • Score top of phyllo dough in a diamond shape.
  • Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months.
  • IF REFRIGERATED, uncover and bake at 350ºF for 50 to 60 minutes or until puffed and golden brown.
  • IF FROZEN, thaw overnight in refrigerator, then bake uncovered at 350ºF for 60-75 minutes until puffed and golden brown.