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Add a photoRaciónes: 12
Ingredientes
- 1 c. Butter, Divided
- 1 med Red Pepper, Minced
- 1 med Onion, Minced
- 4 ounce Mushrooms, Fresh, Sliced
- 1/2 lb Bulk Italian Sausage
- 5 x Large eggs
- 4 ounce Monterey Jack Cheese,Shredded
- 1 c. Ricotta Cheese,Part Skim Lowfat milk
- 1 Tbsp. Dry Parsley Flakes
- 1 pkt (10 ounce) Frzn Minced Broccoli, Thawed
- 15 x Frzn Phyllo Dough Sheets
Direcciones
- Heat 1 Tablespoons butter in skillet. Saute/fry pepper, onion, and mushrooms ovre mediu heat till tender, 8 to 10 min; remove from skillet and set aside.
- Brown sausage in same skillet; drain and add in to mushroom mix. Beat Large eggs in medium bowl; stir in cheese, parsley, broccoli and mushroom mix.
- Chill overnight. The next morning, heat remaining butter. Unroll phyllo dough, keeping sheets under damp cloth to prevent drying. Place 1 sheet in bottom of 9 x 13 pan, folding dough to fit; brush sheet with butter. Repeat with four mroe phyllo sheets. Spread half the filling proportionately over phyllo sheets in pan. Place 5 more phyllo sheets in pan, 1 at a time, folding each to fit and brushing each with butter. Spread remaining filling over phyllo sheets in pan. Place 5 remaining phyllo sheets in pan, 1 at a time, folding each to fit and brushing each with butter. Score top sheet in diamond pattern. Bake at 350 degrees, 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 311 | |
| Calories from Fat 253 | 81% |
| Total Fat 28.43g | 36% |
| Saturated Fat 15.66g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 354mg | 15% |
| Potassium 220mg | 6% |
| Total Carbs 3.78g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.37g | 1% |
| Protein 10.96g | 18% |
