A delicious full flavored breakfast to-go.
Cook Time: 45 Minutes
Prep Time: 30 Minutes
Recipe makes 1 cupcake tray (12 servings)
▪1 C Organic Whole Milk
▪1/2 C Dark Brown Sugar
▪1 TBSP Vanilla Extract
▪Black Forest Turkey Deli Meat(12 Slices)
▪Vegan Butter Substitute (1 Stick)
▪Phyllo Dough (20 Sheets)
▪Ground Black Pepper
▪Shredded Sharp Cheddar
(You can substitute the deli meat for any other variation of your choice, as well as the agave nectar for honey, vegan butter for regular butter, and whole milk for soy, coconut, etc.)
oo1. Preheat oven to 350°F(omit this if you’re prepping for the next day,) and line your cupcake pan. Combine eggs, milk, sugar, and vanilla. Thoroughly whisk ingredients, set aside.
oo2. Lay your phyllo dough out and cut into 12 equal pieces. Coat each sheet, individually, with the butter using a basting brush. Evenly place each sheet into the cupcake liners; place them so that there is about a half inch to an inch of a border sticking out of the cups.
oo3. Pour egg mixture into each cup almost to the pan brim.
oo4. Get a piece of Turkey, and fold in half, horizontally. Then roll it up like a cinnamon roll and place it into the cup. Repeat for each cup.
oo5. Sprinkle cheese onto each cup, use remainder egg mixture to drizzle over the cheese.
oo6. Wrap with cling wrap, and then foil. Place in the fridge. (Omit this step if using right away.)
oo7. Place it in the oven, and set timer for 35 minutes.
oo8. Take out the breakfast cups and lightly drizzle them with the agave nectar, add a little more cheese, and freshly ground black pepper. Put them back in the oven for 10 more minutes.
oo9. Let stand for 15 minutes and enjoy!