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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 214.1
  • Total Fat: 12.1 g
  • Cholesterol: 211.3 mg
  • Sodium: 785.1 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 9.1 g

View full nutritional breakdown of Here Comes The Sun Cups calories by ingredient
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Here Comes The Sun Cups

Submitted by: CMCRISWELL

Introduction

Wonderful for Yule or Imbolic breakfasts. Looks like little sunshines in a phyllo flower cup. The heat from the salsa helps us remember the sun's warmth and the return of the spring! Wonderful for Yule or Imbolic breakfasts. Looks like little sunshines in a phyllo flower cup. The heat from the salsa helps us remember the sun's warmth and the return of the spring!
Number of Servings: 4

Ingredients

    4 sheets phyllo dough
    2 tablespoons butter or margarine, melted
    4 teaspoons grated Parmesan cheese
    4 eggs
    4 teaspoons finely chopped green onion
    1/4 teaspoon salt
    1/8 teaspoon pepper

    SALSA:
    1 (14.5 ounce) can diced
    tomatoes, undrained
    1 small onion, chopped
    1 1/2 teaspoons sugar
    1 1/2 teaspoons white wine
    vinegar or cider vinegar
    1 garlic clove, minced
    1/2 teaspoon salt
    1/4 teaspoon dried oregano

Directions

Place one sheet of phyllo dough on a work surface; brush with
butter. Top with a another sheet of phyllo; brush with butter. Cut
into six 4-1/2-in. squares. (Keep remaining phyllo dough covered
with plastic wrap to avoid drying out.) Repeat with remaining
phyllo and butter.

Stack three squares of layered phyllo in each of four greased muffin
cups, rotating squares so corners do not overlap. Sprinkle 1
teaspoon of cheese into each cup. Top with one egg. Sprinkle with
green onion, salt an pepper. Place on a baking sheet. Bake at 350
degrees F for 25-30 minutes or until eggs are completely set and
pastry is golden brown.

Meanwhile, combine the salsa ingredients in a saucepan. Bring to a
boil over medium heat. Reduce heat; simmer, uncovered, for 10
minutes or until onion is tender. Serve with egg cups.

Number of Servings: 4

Recipe submitted by SparkPeople user CMCRISWELL.






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