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Baked Egg Cups with Country Style Chicken Sausage

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0105_af_cntry_bakedeggcupswithcountrystylechickensausage.jpg 30 mins 12 min 18 min 6

1 (8 oz) package al fresco® Country Style Breakfast Chicken Sausage, sliced into ½" pieces

3 pieces Phyllo Dough 13" x 18", cut into 6" squares

½ cup scallions, tops & bulb, fresh, chopped

4 oz spinach, chopped, defrosted and squeezed dry

6 large eggs

1/3 cup cheddar cheese, low sodium, shredded

Cooking Spray, butter flavor

Baked Egg Cups with Country Style Chicken Sausage
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Serves6 Prep Time12 min Cook Time18 min
200Calories 10gFat 300mgSodium More
Nutritional Info Per Serving
Sodium300mg Sugars0g
Total Fat10g Cholesterol255mg
Carbohydrates10g Dietary Fiber1g
Saturated Fat4g Protein16g
Instructions
  • Preheat oven to 350 degrees F 
  • Spray 6 custard cups or a standard muffin pan (6 oz capacity) with cooking spray.
  • Line each cup with 3 layers of phyllo dough and spray with the butter cooking spray between each layer.  
  • In a small bowl mix the chicken sausage, scallions and spinach. Divide the mixture between cups.
  • Break 1 egg into each cup, sprinkle with pepper and top each with about 1 tablespoon of the cheese. 
  • Bake in the oven for 18 minutes or until the yolks are set.
  • Serve either in custard cups or gently remove from muffin pan (let the egg cups cool 3 minutes before trying to remove)
Ingredients

1 (8 oz) package al fresco® Country Style Breakfast Chicken Sausage, sliced into ½" pieces

3 pieces Phyllo Dough 13" x 18", cut into 6" squares

½ cup scallions, tops & bulb, fresh, chopped

4 oz spinach, chopped, defrosted and squeezed dry

6 large eggs

1/3 cup cheddar cheese, low sodium, shredded

Cooking Spray, butter flavor

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