Thursday, June 30, 2016

Breakfast Cupcakes recipes

http://ift.tt/296J6eR

  • Ingredients
  • 3 Sheets of Phyllo Dough
  • 6 Eggs
  • 1/2 C Milk
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 4 Slices of Cooked Bacon (Crumbled)
  • 3- 4 Tbsp Shredded Cheddar
  • 1/4 C Chopped Spinach
  • 2 Tbsp Melted Butter

  • Instructions

  • In a bowl whisk together eggs, salt, pepper, and milk.

  • Then stir in the cooked crumbled bacon, shredded cheddar, and chopped baby spinach.

  • Place mixture into the refrigerator until crust is ready.

  • Take the phyllo dough out of the refrigerator. It should have been taken out of the freezer at least 7 to 8 hours prior to making these cupcakes.

  • Gently unroll the sheets of phyllo dough and take 3 sheets and place them flat on top of the parchment lined table top.

  • Brush the phyllo sheet with melted butter and then flip and do the other side.

  • You don’t need to butter the middle sheet.

  • Once the sheets are buttered grab a cupcake liner and flatten into a circle for your stencil.

  • Take a sharp knife and cut around the cupcake liner to make phyllo dough circles.

  • You should get about 9 to 10 cut outs.

  • Take a cupcake pan and lightly spray with release spray.

  • Grab your phyllo dough circles and place into cupcake liners.

  • Gently push dough to the sides so that you have a nice opening for filling.

  • Once the pan is filled grab the filling.

  • Stir with a spoon and start pouring into cupcake wells. Pour ½ to ¾ full.

  • Bake cupcakes at 350° for 15 to 20 minutes.

  • The eggs will puff up and get nice and light.



Submitted June 30, 2016 at 05:42PM by etressler http://ift.tt/29sPCen recipes

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