Bacon, Egg and Spinach 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
• 1. In a bowl whisk together eggs, salt, pepper, and milk.
• 2. Then stir in the cooked crumbled bacon, shredded cheddar, and chopped baby spinach.
• 3. Place mixture into the refrigerator until crust is ready.
• 4. 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.
• 5. Gently unroll the sheets of phyllo dough and take 3 sheets and place them flat on top of the parchment lined table top.
• 6. Brush the phyllo sheet with melted butter and then flip and do the other side.
• 7. You don’t need to butter the middle sheet.
• 8. Once the sheets are buttered grab a cupcake liner and flatten into a circle for your stencil.
• 9. Take a sharp knife and cut around the cupcake liner to make phyllo dough circles.
• 10. You should get about 9 to 10 cut outs.
• 11. Take a cupcake pan and lightly spray with release spray.
• 12. Grab your phyllo dough circles and place into cupcake liners.
• 13. Gently push dough to the sides so that you have a nice opening for filling.
• 14. Once the pan is filled grab the filling.
• 15. Stir with a spoon and start pouring into cupcake wells. Pour ½ to ¾ full.
• 16. Bake cupcakes at 350° for 15 to 20 minutes.
• 17. The eggs will puff up and get nice and light.

bon appetit