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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Phyllo dough adds a touch of elegance and layers of super flaky, buttery crispness to this company-special breakfast bake.Crystal Bruns, Iliff, Colorado Ingredients:
3/4 pound johnsonville® mild ground italian sausage |
1 cup sliced fresh mushrooms |
1 medium onion, finely chopped |
1 medium sweet red pepper, chopped |
1 medium green pepper, chopped |
6 eggs, divided |
1-1/2 cups (6 ounces) shredded havarti cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup ricotta cheese |
1/3 cup grated parmesan cheese |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1 cup butter, melted |
30 sheets phyllo dough (14 inches x 9 inches) |
Directions:
1. In a large skillet, cook sausage, mushrooms, onion and peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Return sausage mixture to skillet. Whisk 5 eggs; add to skillet. Cook and stir over medium-high heat until set; stir in Havarti cheese. Set aside.
2. In a small bowl, combine the spinach, ricotta cheese, Parmesan cheese, basil and remaining egg. Brush a 13-in. x 9-in. baking pan with butter. Unroll phyllo dough; trim to fit into pan.
3. Layer 10 sheets in prepared pan, brushing each sheet with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Top with half of the sausage mixture.
4. Layer with 10 additional phyllo sheets, brushing each with butter; spread with ricotta mixture. Layer with five phyllo sheets, brushing again with butter; top with remaining sausage mixture. Layer with remaining phyllo and butter. Using a sharp knife, cut into 12 rectangles. Cover and freeze casserole for up to 3 months.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40-50 minutes or until golden brown and heated through. Yield: 12 servings.
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