Using a 6-count 2 3/4 x 1 ½-inch muffin tin, prepare and bake 6 ”nests” using phyllo dough according to instructions on package.
Over medium heat, cook eggs with other ingredients until no visible liquid egg remains.
Portion cooked egg mixture into each phyllo nest. Serve immediately.
Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).
Yield: 6 servings
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.