- 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 August 30, 2016 at 05:25PM by etressler http://ift.tt/2bxLb7R Cooking
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