Egg Blooms

Egg Blooms
Egg Blooms
Serving Size:
Papetti's® Pasteurized Shell Eggs 4
phyllo dough 4 sheets
butter or margarine, melted 2 Tbs.
Parmesan cheese, grated 4 tsp.
green onion, finely chopped 4 tsp.
salt 1/4 tsp.
pepper 1/8 tsp.


  1. Place 1 sheet of phyllo dough on work surface; brush with butter. Top with another sheet of phyllo; brush with butter. Cut into 6 squares of 4-1/2”. Repeat with remaining 2 sheets of phyllo and butter; cut those sheets into 6 squares of 4-1/2”. Cover remaining phyllo dough with plastic wrap to prevent drying out.
  2. Stack 3 layered phyllo squares in each of 4 greased muffin cups, rotating squares so corners do not overlap.
  3. Sprinkle 1 tsp. of cheese into each cup.
  4. Top with 1 egg in each cup.
  5. Sprinkle each with green onion, salt and pepper.
  6. Place on baking sheet. Bake at 350° F for 25-30 minutes, or until eggs are completely set and pastry is golden brown.
  7. Serve hot.
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