REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Egg Cup Surprise
| Egg Cup Surprise | Print |
Recipe By: Alice Morrow
Egg Cup Surprise
Ingredients
- 1 (17.3-oz.) pkg. frozen puff pastry, thawed
- 4 large eggs, divided use
- 1 c. plus 2 T. half and half cream, divided
- 1 T. minced fresh thyme
- 1 t. salt
- 1 t. black pepper
- ½ t. ground nutmeg
- 1 ½ c. shredded Gruyere cheese
- 1 ½ c. chopped fresh spinach
- 1 medium red bell pepper, chopped
- 8 bacon strips, cooked and crumbled
Instructions
- Preheat oven 400.
- On lightly floured surface, unfold puff pastry. Roll each sheet to 12” square and cut into 9 squares.
- Place in ungreased muffin cups, pressing gently onto the bottoms and up sides, allowing corners to point up.
- In small bowl, whisk 3 eggs, 1 c. half and half, thyme and seasonings.
- In another bowl, combine cheese, spinach, bell pepper and bacon.
- Divide the cheese mixture among the pastry cups.
- Pour egg mixture over cheese mixture.
- In small bowl, whisk remaining egg with remaining cream. Brush over the pastry edges.
- Bake 15-18 minutes or until golden brown.
- Remove to wire racks. Serve warm.
Notes
****You can change up cheeses and veggies. You can freeze baked pastries and store in ziplock baggies. Reheat frozen pastries on baking sheets in 375 oven for 17-20 minutes or heated through.
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