|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Phyllo Sausage Egg Bake |
|
Serves: 12 Print this RecipePrep Time: 40 minutes (ready in 1 hour 40 minutes) - Yield: 12 servings 1 tablespoon margarine or butter 1 medium red bell pepper, chopped 1 medium onion, chopped 4 ounces fresh mushrooms, sliced (1 1/2 cups) 1/2 pound bulk Italian sausage 5 eggs 4 ounces (1 cup) shredded Monterey Jack cheese 1 (9-ounce) package frozen cut broccoli in a pouch, thawed, drained 1 cup ricotta cheese 1 tablespoon dried parsley flakes 20 sheets (17x12-inch) frozen phyllo pastry leaves, thawed 3/4 to 1 cup butter, melted 1. Melt 1 tablespoon margarine in large skillet over medium heat. Add bell pepper, onion and mushrooms; cook until tender. Remove from skillet. Add sausage to skillet; cook over medium heat until no longer pink. Drain. Add mushroom mixture to sausage. 2. In medium bowl, beat eggs slightly; stir in Monterey Jack cheese and mushroom-sausage mixture. In another medium bowl, combine broccoli, ricotta cheese and parsley flakes. 3. Heat oven to 350°F. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet in ungreased 13x9-inch (3-quart) baking dish, folding to fit. Brush with melted butter. Continue layering and brushing with butter 4 additional phyllo sheets. 4. Spread half of mushroom-sausage mixture evenly over phyllo dough. Layer and brush with butter 5 more phyllo sheets; spread with all of broccoli mixture. Layer and brush with butter 5 more phyllo sheets; spread with remaining mushroom-sausage mixture. Layer and brush with butter 5 remaining phyllo sheets. Score top of phyllo dough in diamond shape.* 5. Bake at 350°F. for 50 to 60 minutes or until puffed and golden brown. TIP: * To make ahead, prepare as directed to this point. Cover; refrigerate 2 to 24 hours. Uncover; bake as directed above. Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 390 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 15 g 75% * Cholesterol: 155 mg 52% * Sodium: 590 mg 25% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 13 g * Vitamin A: 30% * Vitamin C: 25% * Calcium: 15% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 1 High-Fat Meat, 4 Fat or 1 1/2 Carbohydrate, 1 High-Fat Meat, 4 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Almost Hollandaise Sauce Eggs Benedict Ham and Vegetable Scrambled Eggs Skillet Corn Frittata Huevos Rancheros Baked Eggs Puffy Omelet Cheese Omelet Quiche Lorraine Cheese Souffle Fancy Baked Egg Scramble Stuffed Eggs with Mushroom Sauce Baked Broccoli Frittata Ham and Egg Enchiladas Black Bean and Corn Enchilada Egg Bake Egg 'n Bagel Dijon Weekend Breakfast Burritos Down-Home Creamed Eggs on Toasted English Muffins Phyllo Sausage Egg Bake Puff Pancake with Caramelized Fruit Classic French Toast Banana Stuffed French Toast Crunchy Oven French Toast Celebration Brunch Strata Southwestern Egg Bake Cook's Note: How to Make an Omelet Cook's Note: About Hard-Cooked Eggs Poached Eggs Hard and Soft-Cooked Eggs Scrambled Eggs Cook's Note: Firm or Soft Yolks? Cook's Note: Egg Safety Fried Eggs Cook's Note: Purchasing Eggs Cook's Note: Egg Nutrition |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
