#MEwx Foggy, sun later, warm temps with Filo, Sausage and egg casserole`

Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have Thick fog, becoming mostly sunny. Highs will be in the lower 60s. Winds will be light and variable.

Tonight we’ll have partly cloudy skies with lows in the lower 40s. Winds will be light and variable.

We didn’t receive any rain here over the past 24 hours.

The wind is Southeast between  0.0 MPH and 1.6 MPH.

The Relative pressure is 30.16, the Absolute pressure is 29.96 and rising with a weather graphic indicating sun and clouds.

The  outdoor temperature is 38.7°F, the dew point is 38.4°F, the heat index is 39.9°F and the humidity is 99%.

Visibility is 10.0 miles / 16.1 kilometers with Sunj and a few clouds above this fog somewhere.

The UV index is 1 placing the average person at low risk, the solar radiation reading is 157.5W/m2, the moon phase is waxing crescent and the moon is 22.6% illuminated. Sunrise is 6:36 AM, sunset is 6:24 PM, moonrise is 11:55 AM, Moonset is 8:52 PM and we’ll have 11 hours 46 minutes of daylight today.

Our next Full Moon will be on October 9 and our next new moon will be on October 25.

 

Here’s a different type of Egg Casserole

 

Filo, Sausage, and Egg Casserole

Make this excellent breakfast casserole recipe the night before you want to serve it, or freeze for longer storage. It bakes up crisp, brown, savory and

delicious in 50-60 minutes.

 

INGREDIENTS:

list of 12 items

• 1 Tbsp. butter

• 1 red bell pepper, chopped

• 1 onion, finely chopped

• 1-1/2 cups sliced mushrooms

• 1/2 lb. bulk Italian sausage

• 5 eggs

• 1 cup shredded Monterey Jack cheese

• 10 oz. pkg. frozen broccoli florets

• 1 cup ricotta cheese

• 2 Tbsp. parsley, chopped

• 20 filo pastry sheets, thawed

• 3/4 to 1 cup butter, melted

In a large skillet, melt 1 Tbsp. butter over medium heat. Saute red peppers, onion and mushrooms until tender. Remove from skillet and set aside. In the same

skillet, brown sausage until cooked through and no longer pink. Drain and return mushroom mixture to skillet.

In a medium bowl, beat eggs well. Stir into the mushroom/sausage mixture; cook and stir over medium heat until eggs are set, about 5-6 minutes. Add Monterey

Jack cheese; remove from heat and let cool for 20-30 minutes. In another medium bowl, combine broccoli, ricotta cheese and parsley. (If you're going to

freeze this dish, do not thaw the broccoli.)

Unroll filo sheets and cover with plastic wrap and damp paper towel. Place 1 sheet in a 13x9" glass baking dish, folding to fit. Brush with melted butter.

Add four additional filo sheets, brushing each with butter. Spread half of mushroom/sausage mixture over dough. Layer and brush with butter five more sheets

filo dough. Spread with all of broccoli/ricotta mixture. Layer and brush with butter five more sheets filo dough. Top with remaining mushroom/sausage mixture.

Layer remaining five filo sheets on top, brushing each with butter. Score top of filo dough in a diamond shape.

Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months. If refrigerated, uncover and bake at 350 degrees for 50 to 60 minutes

or until puffed and golden brown. If frozen, thaw overnight in refrigerator, then bake uncovered at 350 degrees for 60-75 minutes until puffed and golden

brown. Serves 10 to 12.