SAUSAGE & EGG BAKE

This also just fits in a 7×11 baking dish.

Makes 8 servings Total time: 1½ hours

MELT:

1 Tbsp. each unsalted butter and olive oil 4 oz. button mushrooms, quartered (2 cups) 1 cup diced onions ½ cup each diced red and yellow bell pepper

ADD:

1 lb. bulk Italian sausage

6 eggs, lightly beaten

1½ cups shredded fontina (6 oz.)

ADD:

5 oz. baby kale or baby arugula 2⁄3 cup whole-milk ricotta 4 oz. cream cheese, softened 1⁄3 cup grated Parmesan 2 eggs

3 Tbsp. chopped basil

1 Tbsp. chopped thyme

Salt and black pepper

WARM:

6 oz. ghee (or melt 1 stick unsalted butter, 8 Tbsp.) 24 sheets frozen phyllo dough, thawed (one 9×14-inch roll from a 16 oz. pkg.)

Melt 1 Tbsp. butter with oil in a sauté pan over medium-high heat. Add mushrooms; sauté until beginning to brown, 4–5 minutes. Stir in onions and bell peppers; sauté until onions soften,

3 minutes, then transfer to a bowl.

Add sausage to pan; cook until browned, breaking up with the back of a spoon, 3 minutes.

Off heat, stir in 6 eggs until partially set, 2–3 minutes. Stir in mushroom mixture and fontina to combine; transfer to a baking sheet, then let cool at room temperature, 20 minutes.

Add kale to same pan over medium-high heat; toss until wilted,

2 minutes. Transfer kale to a colander set in a sink; press to remove excess moisture, let drain, then chop.

Beat ricotta, cream cheese, Parmesan, and 2 eggs with a mixer until nearly smooth. Stir in kale, basil, and thyme; season with salt and pepper.

Warm ghee in microwave just until liquefied (but not hot). Unroll phyllo sheets; cover with plastic wrap and a damp towel.

Coat a 9×13-inch baking dish with nonstick spray.

Place one phyllo sheet in prepared baking dish; brush with ghee. Top sheet with 7 more sheets, brushing each with ghee. Spread half the sausage-egg mixture over phyllo stack; top with 8 more sheets, brushing each with ghee.

Spread ricotta mixture over phyllo stack; top with 4 more sheets, brushing each with ghee. Spread remaining half sausage-egg mixture over phyllo stack; top with remaining

4 sheets, brushing each with ghee.

Preheat oven to 350°.

Bake casserole until puffed and golden brown, 45–50 minutes; let stand at least 20 minutes before cutting and serving.

Per serving: 786 cal; 56g total fat (29g sat); 338mg chol;

1011mg sodium; 36g carb (2g fiber, 2g total sugars);

31g protein

Make-Ahead Editor’s Note: The casserole can be prepared through assembly, covered, and refrigerated 2–24 hours. Or freeze it up to a month (thaw overnight in the refrigerator before baking). Uncover casserole before baking and add 5–10 minutes bake time if refrigerated or 15–20 minutes if frozen.