Living 2 Eat |

… from the heart and kitchen of Donna Engle Godfrey.  I have made this dish for many a brunch when I catered. I have made it for church conventions for lunch with a nice salad. It is indeed a casserole you can make for a crowd. I have notes on my book where I made this X-10.

PHYLLO-SAUSAGE-EGG BAKE

1-tablespoon butter

1/2-cup chopped onion

minced garlic to taste

4-ounces sliced fresh mushrooms

1/2- pound Italian Sausage

5 eggs

1 cup Monterey Jack cheese

10-ounces frozen chopped broccoli, thawed and drained

1-cup ricotta cheese

1-teaspoon Italian Seasonings

20 frozen phyllo pastry sheet

1/2 cup butter, melted

Preheat to 350 degrees.

Melt the tablespoon of butter; sauté onion, garlic and mushrooms until tender. Remove from skillet. Brown sausage in a skillet over medium heat until it is no longer pink. Drain and add to mushroom mixture.

In another bowl beat eggs lightly, stir in cheese and the mushroom and sausage mixture. In second bowl combine broccoli, ricotta cheese and Italian seasoning.

Melt butter. Unroll phyllo sheets and cover with a damp towel. Place 1 sheet in a 13×9 baking dish. Brush with butter. Continue layering and brushing with butter by adding 4 more sheets.

Spread 1/2 mushroom/sausage mixture evenly over phyllo dough. Layer and brush 5 more sheets and spread with all broccoli mixture. Layer and brush 5 more sheets and spread with the remaining mushroom/sausage. Layer and brush 5 more sheets. Bake for 50-60 minutes or until brown.

Notes: You can use a breakfast bulk sausage for this also. I have used cheddar cheese and a combination of Italian cheeses. Frozen spinach can be used instead of the broccoli. For us at home I used a combination of fresh zucchini and grated carrots and it was good.

Again, I add sea salt to taste and a good dash of hot sauce on the broccoli mixture.