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Recipes
Baked Egg Cups with Country Style Chicken Sausage
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Nutritional Info per Serving
Calories200 Sodium300mg
Total Fat10g Carbohydrates10g
Saturated Fat4g Sugars300g
Cholesterol255mg Dietary Fiber1g
Protein16g
Key:
DF = Dairy Free
GF = Gluten Free
LS = Lower Sodium *
* < 640mg sodium per serving
Note: Lower sodium = 20% or more < 1/3 of the recommended daily allowance of sodium based on a 2,000 calorie diet. Recommended daily sodium = 2,400 mgs
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Serves: 6
Prep Time: 12 minutes
Cook Time: 18 minutes
Ingredients

1 (8 oz) package al fresco® Country Style Breakfast Chicken Sausage, sliced into ½" pieces

3 pieces Phyllo Dough 13" x 18", cut into 6" squares

½ cup scallions, tops & bulb, fresh, chopped

4 oz spinach, chopped, defrosted and squeezed dry

6 large eggs

1/3 cup cheddar cheese, low sodium, shredded

Cooking Spray, butter flavor

Instructions
  • Preheat oven to 350 degrees F 
  • Spray 6 custard cups or a standard muffin pan (6 oz capacity) with cooking spray.
  • Line each cup with 3 layers of phyllo dough and spray with the butter cooking spray between each layer.  
  • In a small bowl mix the chicken sausage, scallions and spinach. Divide the mixture between cups.
  • Break 1 egg into each cup, sprinkle with pepper and top each with about 1 tablespoon of the cheese. 
  • Bake in the oven for 18 minutes or until the yolks are set.
  • Serve either in custard cups or gently remove from muffin pan (let the egg cups cool 3 minutes before trying to remove).
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Baked Egg Cups with Country Style Chicken Sausage
Serves: 6
Prep and Cook Time: 12 minutes
Ingredients

1 (8 oz) package al fresco® Country Style Breakfast Chicken Sausage, sliced into ½" pieces

3 pieces Phyllo Dough 13" x 18", cut into 6" squares

½ cup scallions, tops & bulb, fresh, chopped

4 oz spinach, chopped, defrosted and squeezed dry

6 large eggs

1/3 cup cheddar cheese, low sodium, shredded

Cooking Spray, butter flavor

Instructions
  • Preheat oven to 350 degrees F 
  • Spray 6 custard cups or a standard muffin pan (6 oz capacity) with cooking spray.
  • Line each cup with 3 layers of phyllo dough and spray with the butter cooking spray between each layer.  
  • In a small bowl mix the chicken sausage, scallions and spinach. Divide the mixture between cups.
  • Break 1 egg into each cup, sprinkle with pepper and top each with about 1 tablespoon of the cheese. 
  • Bake in the oven for 18 minutes or until the yolks are set.
  • Serve either in custard cups or gently remove from muffin pan (let the egg cups cool 3 minutes before trying to remove).
Nutritional Info per Serving
Calories200
Sodium300mg
Total Fat10g
Carbohydrates10g
Saturated Fat4g
Sugars300g
Cholesterol255mg
Dietary Fiber1g
Protein16g
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