Breakfast Cupcakes

http://ift.tt/296J6eR

• 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.

bon appetit