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Baked Egg Cups with Country Style Chicken Sausage

Baked Egg Cups with Country Style Chicken Sausage

  • Ready In

    30 m
al fresco all natural

al fresco all natural

Phyllo-dough cups filled with country style chicken sausage, eggs, and spinach and topped with shredded cheese are a delicious way to start your day!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 220 mg
  • 73%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F
  2. 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.
  3. 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.
  4. 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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Reviews

Linda Dorn
4

Linda Dorn

11/25/2013

I love the idea of the phyllo dough cups, you could be very creative. Just put anything in the cups that you would put in a omelet. Thank you for the idea. I will serve this to my visiting family Thanksgiving morning.

rpandoria
0

rpandoria

8/27/2014

I did pretty much the same as the recipe, I would be interested in adding some shredded potatoes to this but I don't know how it would cook. Will try it next time. Otherwise I really enjoyed this. The phyllo dough cooked perfectly like the picture.

Heather
0

Heather

4/20/2014

It came out beautiful! Great for entertaining. Next time I will add more flavor to the spinach mixture... Maybe lemon or garlic.

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