Bacon and Egg Phyllo Cups
Fall Fruit Toss
Ingredients
- 4 sheets phyllo dough (keep sheets covered with damp towel)
- 2 Tbsp butter, melted
- 4 large eggs
- ½ cup crumbled bacon
- ½ tsp pepper
- ¼ tsp salt
- 1 tsp chopped fresh thyme (or use ¼ tsp dried)
Instructions
- Preheat oven to 400F. Brush each sheet of phyllo with butter. Arrange phyllo sheets into a single stack on a flat work surface; cut into 4 squares.
- Layer phyllo into 4 cups of a 6-cup muffin tin. Crack an egg into each cup; sprinkle with bacon, pepper, and salt.
- Bake 10 to 15 minutes or until phyllo is golden and eggs are cooked to desired doneness. Sprinkle with thyme before serving.
Side Dish Ingredients
- 3 pears, cut into chunks
- 1 navel orange, peeled and sectioned
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ¼ tsp ground cinnamon
Side Dish Instructions
- Combine all ingredients in a serving bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
230
|
171
|
401
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 14 | 1 | 15 |
| Carb (g) | 11 | 34 | 45 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 613 | 2 | 615 |
Breakfast Meal Plan
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