Prep Time: 20 minutes
Bake Time: 10 minutes
1 tablespoon butter or margarine
1/2 cup chopped green onions
4 large eggs
1 cup heavy cream
Dash freshly ground pepper
3 packages (2.1 ounces each) mini-phyllo dough shells
6 slices precooked-bacon, crumbled
1 cup (4 ounces) shredded Swiss or Cheddar cheese
1. Heat oven to 425 degrees F. In a medium skillet, melt the butter. Add the green onions; cook until onions are tender, about 3 to 5 minutes.
2. In a medium bowl, beat eggs with a wire whisk until smooth. Add the heavy cream and whisk until smooth. Add cooked green onions, pepper, and nutmeg; stir.
3. Arrange dough shells on ungreased baking sheets. Spoon 1/2 teaspoon each cooked bacon and shredded cheese into the shells. Fill with the egg mixture. Bake until filling is firm, about 10 minutes. (Can be made ahead, cooled, covered, and frozen up to 2 weeks. Thaw and then reheat in a 425 degrees F oven for 8 minutes.) Serve warm.
Half-Baked Gourmet: Party Foods
200 Quick-and-Easy Recipes
by Jan Hazard
Recipe reprinted by permission.
This page created November 2004
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