Mushroom Egg Phyllo Cups
For an EASY appetizer to take to your holiday parties - look no further. These Phyllo Mushroom Cups look fancy and taste delicious.
Prep
15m
Cook
25m
| Category: | Side Dish |
| Seasons | |
| Tags: |
Ingredients
For
12
Serving(s) Serving size
Ingredients
| 9 Oakdell Cage Free Eggs |
| 9 phyllo sheets, cut into quarters |
| Cooking spray |
| 3 Portobello mushrooms, diced |
| ¼ cup pimentos, diced |
| ½ cup whole milk |
| Salt and pepper |
| ⅔ cup fontina cheese, diced |
| Fresh parsley |
Mushroom Egg Phyllo Cups Directions
- Preheat oven to 350 F. Spray muffin tray with cooking spray.
- Cover phyllo sheets with a lightly damp towel so they don’t dry out. Line each cup with a phyllo square and push firmly into the cups. Spray with cooking spray. Repeat until there are 3 layers. Finish with cooking spray.
- Place mushrooms and pimentos into each cup. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour egg mixture into cups. Top with cheese and parsley. Bake for 20-25 minutes or until set.
