Baked Egg Cups With Country Style Chicken Sausage

Ingredients

• Servings: 6
• 1 (8 ounce) package al fresco® country style breakfast chicken sausage, sliced into 1/2" pieces
• 3 sheets phyllo dough (13x18"), cut into 6-inch squares
• 1/2 cup fresh scallions (tops and bulb), chopped
• 4 ounces frozen chopped spinach, defrosted and squeezed dry
• 6 large eggs
• 1/3 cup shredded low-sodium cheddar cheese
• butter-flavored cooking spray

Recipe

Ready Time: 30 mins


• 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).