Directions:
- Place one sheet of phyllo dough on a work surface; brush with butter. Top with another sheet of phyllo; brush with butter. Repeat five times. Cut phyllo in half widthwise, then cut in half lengthwise. Carefully place one stack in each of four greased jumbo muffin cups. Brush edges of dough with butter. Sprinkle 2 teaspoons of bread crumbs onto the bottom of each cup. Top each with two cubes of cream cheese.
- Break each egg separately into a custard cup; gently pour egg over cream cheese. Sprinkle with pepperoni, provolone cheese and chives. Pinch corners of phyllo together to seal. Bake at 400° for 13-17 minutes or until golden brown. Serve warm. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 522.29 Kcal (2187 kJ) | ||
| Calories from fat | 377.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.99g | 65% | |
|---|---|---|---|
| Cholesterol | 258.82mg | 86% | |
| Sodium | 584.96mg | 24% | |
| Potassium | 166.32mg | 4% | |
| Total Carbs | 22.11g | 7% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 15.03g | 30% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.4mg | 14% | |
| Calcium | 142.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 357.26 Kcal (1496 kJ) | ||
| Calories from fat | 258.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.72g | 65% | |
|---|---|---|---|
| Cholesterol | 177.04mg | 86% | |
| Sodium | 400.14mg | 24% | |
| Potassium | 113.77mg | 4% | |
| Total Carbs | 15.12g | 7% | |
| Sugars | 0.56g | 3% | |
| Dietary Fiber | 0.62g | 4% | |
| Protein | 10.28g | 30% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 1.7mg | 14% | |
| Calcium | 97.4mg | 14% | |
* 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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