Well, in waking up this morning remembering the fact that I had been summoned for jury duty for this Monday, I figured I was not going to have enough time to cook our usual breakfast. Which for us usually consists of eggs over easy on toast with bacon or sausages. So lately I have been seeing alot of phyllo cup recipes on the cooking shows that I watch each week and knowing I had some stashed in the freezer decided to embark on a breakfast version. Am I glad I did. These can be frozen and reheated in the toaster oven for a quick on the go breakfast. Which I am going to need in the morning since I am unaccustomed to being out the door at the crack of dawn lately.
Assemble your ingredients and layer 6 sheets of phyllo dough with a spritz of canola cooking spray in between each layer. The next time I make these I will use the melted butter method instead of the cooking oil spray (I saw Sandra Lee use the cooking oil spray and Giada used the butter method).
Form cups by creating 6 squares from the phyllo dough and push into 6 of the muffin tins. Bake as directed on the package.
In the meantime, while your phyllo is baking, brown some breakfast sausage in a skillet. Set aside.
Fill the baked phyllo cups by layering the sausage and or smokod salmon, green onion and cheese.
Next, add your scambled egg mixture to the cups. Bake at 350 degrees until eggs set and cheese melts.
Salmon and Feta
Sausage and Cheddar
Breakfast for the week. Lets just hope I don't have to be juror on a high profile case ; D .
This is definately a make again recipe. It can be made with a large variety of ingredients to suit your individual taste. They can be frozen and simply warmed through in the oven or a toaster oven for a quick and ready to go breakfast.
6 sheets phyllo dough
butter or cooking spray
2 green onions, sliced thinly
1/2 cup feta cheese
1/2 cup cheddar cheese, shredded
3/4 cup ground sausage
3 slices smoked salmon
2 tablespoons heavy cream
1/4 teaspoon cayenne
Layer phyllo dough by laying out 1 sheet at a time and spraying each sheet with cooking spray in between each layer. Cut in half lengthwise and then cut each half into thirds. Mold into 6 large muffin tins. Bake for approximately 15 minuted or until golden brown. Set aside. Slice green onions. Set aside.
Brown sausage. set aside. Scramble eggs with the heavy crean, cayenne, salt and pepper. Layer 3 of the cups with the sausage and 3 with the smoked salmon. Top with the green onion and the cheeses. Feta for the salmon and cheddar for the sausage. Pour the egg mixture over the top to fill cups and top with more of the cheeses. Bake again for approximately 20-25 minutes or until the eggs have set.
Makes 6 servings.