Buy Refrigerator: Bacon, Egg and Spinach Breakfast Cupcakes recipes

Sunday, July 31, 2016

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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