Serves: 12
Total Calories: 177
1. Heat oven to 350°.
2. Crumble sausage in large skillet and cook over medium-high heat until no longer pink. Drain.
3. Stir in flour, salt and pepper. Gradually add milk, stirring until mixture is smooth. Bring to a boil and cook until mixture thickens. Pour into bowl and set aside.
4. Wipe out skillet and add butter, cooking on medium heat until melted. Increase heat to medium-high and add potatoes. Cook until bottoms turn brown.
5. Whisk eggs and 1 tablespoon milk together and add to skillet. Cook and stir until almost set.
6. Place one sheet of phyllo dough on counter. Brush with butter. Top with another sheet of phyllo and brush with butter. Cut into six 4 1/2-inch squares. (Make sure to keep the remaining phyllo dough covered with plastic wrap or wet towel to keep from drying out). Repeat with remaining phyllo and butter.
7. Stack three squares of layered phyllo in each cup of greased muffin cups, rotating squares so corners do not overlap.
8. Sprinkle half of the cheese into each cup. Spoon egg mixture and sausage into cups.
9. Sprinkle with remaining cheese.
10. Bake for 25 to 30 minutes or until golden brown. Let cool for 5 minutes before removing from pan.
11. Freeze unused cups when cool. Place on waxed paper-lined baking sheet and freeze for an hour then place in freezer bags. Use within 3 months.
This Egg Pastry Cups recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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