Egg Blossoms

Taste of Home

Ready in: 60 minutes
Prep Time: 35 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

  • 2 tablespoons butter, melted
    Milk, Eggs, Other Dairy
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
    Canned and Jarred
  • 4 eggs
    Milk, Eggs, Other Dairy
  • 1 garlic clove, minced
    Produce
  • 4 teaspoons finely chopped green onion
    Produce
  • 1 small onion, chopped
    Produce
  • 1/4 teaspoon dried oregano
    Produce;Spices and Seasonings
  • 4 teaspoons grated Parmesan cheese
    Cheese
  • 1/8 teaspoon pepper
    Spices and Seasonings
  • 4 sheets phyllo dough (14 inches x 9 inches)
    Refrigerated;Frozen
  • 1/2 teaspoon salt
    Spices and Seasonings
  • 1-1/2 teaspoons sugar
    Baking
  • 1-1/2 teaspoons white wine vinegar
    Oil, Vinegar, Salad Dressing

Steps

  • 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 and pepper.
  • Place on a baking sheet.
  • Bake at 350° for 25-30 minutes or until eggs are completely set and pastry is golden brown.
  • Meanwhile, in a saucepan, combine the salsa ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until onion is tender.
  • Serve with egg cups.

Nutrition

  • Calories: 218.94  cal  (10.95%)
  • Fat: 11.57  g  (17.8%)
  • Saturated Fat: 5.47  g  (34.16%)
  • Carbohydrates: 20.74  g  (6.91%)
  • Sugar: 6.37  g  (7.08%)
  • Cholesterol: 179.41  mg  (59.8%)
  • Sodium: 643.21  mg  (27.97%)
  • Protein: 9.21  g  (18.43%)
  • Selenium: 19.05  µg  (27.21%)
  • Vitamin B2: 0.33  mg  (19.49%)
  • Manganese: 0.34  mg  (16.92%)
  • Iron: 2.82  mg  (15.66%)
  • Phosphorus: 149.09  mg  (14.91%)
  • Folate: 55.51  µg  (13.88%)
  • Vitamin B1: 0.21  mg  (13.77%)
  • Vitamin C: 11.04  mg  (13.39%)
  • Vitamin B6: 0.26  mg  (13.17%)
  • Vitamin A: 656.5  IU  (13.13%)
  • Vitamin E: 1.92  mg  (12.8%)
  • Copper: 0.25  mg  (12.28%)
  • Potassium: 405.15  mg  (11.58%)
  • Vitamin K: 11.48  µg  (10.93%)
  • Fiber: 2.68  g  (10.72%)
  • Vitamin B5: 1.05  mg  (10.49%)
  • Vitamin B3: 2.07  mg  (10.34%)
  • Calcium: 83.35  mg  (8.33%)
  • Magnesium: 31.39  mg  (7.85%)
  • Vitamin B12: 0.42  µg  (6.93%)
  • Zinc: 1.01  mg  (6.76%)
  • Vitamin D: 0.99  µg  (6.6%)

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