Breakfast Phyllo Cups
Ingredients
6 eggs
2 green onions, sliced thinly
1/2 cup feta cheese
1/2 cup cheddar cheese, shredded
3 slices smoked salmon,diced
2 tablespoons heavy cream
1/4 teaspoon cayenne
pepper
Preparation
1
Layer phyllo dough by laying out 1 sheet at a time and spraying each sheet with cooking spray in between each layer. Cut in half lengthwise and then cut each half into thirds. Mold into 6 large muffin tins. Bake for approximately 15 minuted or until golden brown. Set aside. Slice green onions and set aside.
2
Brown sausage and set aside. Scramble eggs with the heavy cream, cayenne, salt and pepper. Layer 3 of the cups with the sausage and 3 with the smoked salmon. Top with the green onion and the cheeses. Feta for the salmon and cheddar for the sausage. Pour the egg mixture over the top to fill cups and top with more of the cheeses. Bake again for approximately 20–25 minutes or until the eggs have set.
Tools
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About
These little cups are wonderful for a quick on the go breakfast when cooled and stored in the freezer. They can also be made in mini muffin tins and served as hors d'oeurves using a boundless variety of fillings.
Yield:
6.0 Servings
Added:
Wednesday, March 17, 2010 - 3:03am
