Directions:
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.1 Kcal (804 kJ) | ||
| Calories from fat | 106.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.79g | 18% | |
|---|---|---|---|
| Cholesterol | 180.41mg | 60% | |
| Sodium | 618.21mg | 26% | |
| Potassium | 129.72mg | 3% | |
| Total Carbs | 13.83g | 5% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 8.08g | 16% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 9% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 186.19 Kcal (780 kJ) | ||
| Calories from fat | 102.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.42g | 18% | |
|---|---|---|---|
| Cholesterol | 174.86mg | 60% | |
| Sodium | 599.17mg | 26% | |
| Potassium | 125.73mg | 3% | |
| Total Carbs | 13.41g | 5% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 0.87g | 4% | |
| Protein | 7.83g | 16% | |
| Vitamin C | 2.6mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 9% | |
| Calcium | 54mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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