Egg cups. I love these quick little breakfast foods. Pop them in your freezer and take out what you need. And if you’re on the Weight Watchers plan – 3 points for two! And they taste great! They also make great appetizers. Give ’em a try!
You can serve them as the main dish; Add them to your brunch buffet; Or, how about that Super Bowl table? They are just plain good!
What you need:
- 12 Phyllo cups
- 2 eggs
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 medium fresh jalapeño
- 1/3 cup thinly sliced onion pieces
- 1 cup shredded sharp or extra sharp cheddar
- 3 Tablespoons minced cilantro
How to Do it:
Cut the jalapeño into slices. Place one slice in each cup.
Whisk the eggs with the salt and pepper and spoon evenly into the cups over the other ingredients. Fill them on a cutting board and carefully transfer them to a baking dish. If you don’t, the eggs will stick to the bottom.
Evenly spread the onion into the cups, then the cheddar.
Top each with even amounts of the cilantro.
Bake at 350 degrees for about 10 minutes, or until cheese is melted and edges of cups are browned.
Let cool slightly and serve. Add more salt and pepper if needed.
© Copyright 2018 the Lazy Gastronome
Makes six servings of two