Facebook
Twitter
Pinterest
YouTube
http://www.facebook.com/alfrescoallnatural https://twitter.com/alfrescogourmet http://pinterest.com/alfresconatural/ http://www.youtube.com/user/alfrescoallnatural
Recipes
Baked Egg Cups with Country Style Chicken Sausage
Video
rate this recipe

REVIEW SNAPSHOT®

by PowerReviews
al frescoBaked Egg Cups with Country Style Chicken Sausage
 
4.5

(based on 22 reviews)

Ratings Breakdown

  • 5

     

    (13)

  • 4

     

    (7)

  • 3

     

    (1)

  • 2

     

    (1)

  • 1

     

    (0)

Reviewed by 22 customers

Displaying reviews 1-10

Back to top

Previous | Next »

(0 of 4 customers found this review helpful)

 
2.0

Baked egg cups

By 

from South Haven

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

Does this recipe truly contain 300 grams of sugar? If so, I can't afford to make it from a nutrition standpoint. Otherwise, it sounds good.

  • State:
  • MI
 
5.0

Tasty breakfast for guests

By 

from Deland

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

Made this for my weekend guests. I can't believe how fast and easy it was to make this. Like eating at a restaurant. We all loved it.

  • State:
  • FL

(1 of 1 customers found this review helpful)

 
4.0

Easy and tasty

By 

from Tallahassee

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

This are great for brunches or on the go breakfasts where protein is needed!

  • State:
  • FL
 
4.0

My wife loved it...so I'm happy!

By 

from Bensalem

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

My wife loves southern/country style breakfasts so I had a feeling she'd really dig this recipe. I just made it for her birthday -- breakfast in bed. I also made a few cups for my kids. Let's just say I'm going to making these every weekend. LOL

  • State:
  • PA
 
4.0

Great breakfast

By 

from Tampa

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

Easy and delicious

  • State:
  • FL
 
5.0

This looks so yummy

By 

from Auburn

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

I want to make this recipe!

  • State:
  • ME
 
5.0

Very Good

By 

from Daytona

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

Great sausage, wish it was cheaper! makes good scrambles.

  • State:
  • FL
 
4.0

Excellent

By 

from Mount Olive

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

this is great and my family love it!

  • State:
  • NC
 
5.0

Delicious

By 

from DEland

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

Eggs and sausage, vegetables, healthy and great tasting

  • State:
  • FL
 
4.0

I would make this recipe again

By 

from Naples

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

I'm always looking for new recipes for breakfast, outside of the typical pancakes, and cereal to feed the family on the weekends. This was a crowd pleaser to say the least.

  • State:
  • FL

Displaying reviews 1-10

Back to top

Previous | Next »

Nutritional Info per Serving
Calories200 Sodium300mg
Total Fat10g Carbohydrates10g
Saturated Fat4g Sugars0g
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
rate this recipe
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).
Write a Review
most recent ratings and reviews:

REVIEW SNAPSHOT®

by PowerReviews
al frescoBaked Egg Cups with Country Style Chicken Sausage
 
4.5

(based on 22 reviews)

Ratings Breakdown

  • 5

     

    (13)

  • 4

     

    (7)

  • 3

     

    (1)

  • 2

     

    (1)

  • 1

     

    (0)

Reviewed by 22 customers

Displaying reviews 1-10

Back to top

Previous | Next »

(0 of 4 customers found this review helpful)

 
2.0

Baked egg cups

By 

from South Haven

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

Does this recipe truly contain 300 grams of sugar? If so, I can't afford to make it from a nutrition standpoint. Otherwise, it sounds good.

  • State:
  • MI
 
5.0

Tasty breakfast for guests

By 

from Deland

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

Made this for my weekend guests. I can't believe how fast and easy it was to make this. Like eating at a restaurant. We all loved it.

  • State:
  • FL

(1 of 1 customers found this review helpful)

 
4.0

Easy and tasty

By 

from Tallahassee

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

This are great for brunches or on the go breakfasts where protein is needed!

  • State:
  • FL
 
4.0

My wife loved it...so I'm happy!

By 

from Bensalem

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

My wife loves southern/country style breakfasts so I had a feeling she'd really dig this recipe. I just made it for her birthday -- breakfast in bed. I also made a few cups for my kids. Let's just say I'm going to making these every weekend. LOL

  • State:
  • PA
 
4.0

Great breakfast

By 

from Tampa

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

Easy and delicious

  • State:
  • FL
 
5.0

This looks so yummy

By 

from Auburn

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

I want to make this recipe!

  • State:
  • ME
 
5.0

Very Good

By 

from Daytona

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

Great sausage, wish it was cheaper! makes good scrambles.

  • State:
  • FL
 
4.0

Excellent

By 

from Mount Olive

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

this is great and my family love it!

  • State:
  • NC
 
5.0

Delicious

By 

from DEland

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

Eggs and sausage, vegetables, healthy and great tasting

  • State:
  • FL
 
4.0

I would make this recipe again

By 

from Naples

Comments about al fresco Baked Egg Cups with Country Style Chicken Sausage:

I'm always looking for new recipes for breakfast, outside of the typical pancakes, and cereal to feed the family on the weekends. This was a crowd pleaser to say the least.

  • State:
  • FL

Displaying reviews 1-10

Back to top

Previous | Next »

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
Sugars0g
Cholesterol255mg
Dietary Fiber1g
Protein16g
Email this Recipeclose
Email *
Your Name *
Message