Phyllo Sausage Egg Bake

Melt 1 tablespoon margarine in a large skillet over medium heat.

Add pepper, onion and mushrooms.

Cook until tender. Remove from skillet.

In same skillet, brown sausage until no longer pink; drain.

Add mushroom mixture to sausage.

In medium bowl, beat eggs slightly; stir in cheese and mushroom-sausage mixture.

In another bowl, combine broccoli, Ricotta cheese and parsley flakes.

Heat oven to 350°.

Unroll phyllo sheets; cover with plastic wrap.

Place 1 sheet in ungreased 13 x 9-inch (3-quart) baking dish, folding to fit.

Brush with melted butter. Continue layering and brushing with butter 4 additional sheets. Spread half of mushroom-sausage mixture evenly over phyllo dough. Layer and brush with butter 5 more phyllo sheets.

Spread with all of the 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.

Bake at 350° for 50 to 60 minutes or until puffed and golden brown.

Makes 9 to 12 servings.