Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 180.7
- Total Fat: 7.0 g
- Cholesterol: 212.5 mg
- Sodium: 317.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.7 g
- Protein: 12.0 g
View full nutritional breakdown of Southwestern Egg Tarts calories by ingredient
Southwestern Egg Tarts
Submitted by: FLOWERDALEJEWELIntroduction
These are wonderful hot or cold for lunch These are wonderful hot or cold for lunchNumber of Servings: 6
Ingredients
-
6 sheets Phyllo (Filo) pastry, I use the chilled variety if you can get it
1/2 cup canned Sweet Corn, drained
1/2 cup Cherry Tomatoes, quartered
1/4 cup Red Bell Peppers, chopped
1/4 cup Green (Spring) Onions, chopped
1 3/4 oz (50 grams) Extra Light Tasty Cheddar Cheese, grated
1/4 tsp Mexican Chilli Powder
1/4 cup Salsa, bottled is fine
6 medium Eggs
Directions
Spray a 6 hole muffin tin with canola spray
Spray 1 sheet of Filo with canola spray and fold in half, continue until you have a square @ 4 in x 4 in. Repeat with the other sheets of pastry.
Press each square into the muffin holes.
Mix all ingredients except the eggs together and divide between the pastry cases.
Make a well in the corn mixture and break an egg into each case.
Cook at 350 deg F (180 deg C) for @ 20 minutes or until egg is cooked.
Cool slightly, remove and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Spray 1 sheet of Filo with canola spray and fold in half, continue until you have a square @ 4 in x 4 in. Repeat with the other sheets of pastry.
Press each square into the muffin holes.
Mix all ingredients except the eggs together and divide between the pastry cases.
Make a well in the corn mixture and break an egg into each case.
Cook at 350 deg F (180 deg C) for @ 20 minutes or until egg is cooked.
Cool slightly, remove and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
