Sunday, July 31, 2016

Bacon, Egg and Spinach 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
  • 1. In a bowl whisk together eggs, salt, pepper, and milk.
  • 2. Then stir in the cooked crumbled bacon, shredded cheddar, and chopped baby spinach.
  • 3. Place mixture into the refrigerator until crust is ready.
  • 4. 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.
  • 5. Gently unroll the sheets of phyllo dough and take 3 sheets and place them flat on top of the parchment lined table top.
  • 6. Brush the phyllo sheet with melted butter and then flip and do the other side.
  • 7. You don’t need to butter the middle sheet.
  • 8. Once the sheets are buttered grab a cupcake liner and flatten into a circle for your stencil.
  • 9. Take a sharp knife and cut around the cupcake liner to make phyllo dough circles.
  • 10. You should get about 9 to 10 cut outs.
  • 11. Take a cupcake pan and lightly spray with release spray.
  • 12. Grab your phyllo dough circles and place into cupcake liners.
  • 13. Gently push dough to the sides so that you have a nice opening for filling.
  • 14. Once the pan is filled grab the filling.
  • 15. Stir with a spoon and start pouring into cupcake wells. Pour ½ to ¾ full.
  • 16. Bake cupcakes at 350° for 15 to 20 minutes.
  • 17. The eggs will puff up and get nice and light.


Submitted July 31, 2016 at 05:02PM by etressler http://ift.tt/2aTBr2X recipes

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