Recipe of the Month

Egg Stuffers

Egg Stuffers

Yield: 6 servings

Phyllo Dough

  • 18 12-in. strips phyllo dough

Ingredients for Italian Filling

  • 10.5 oz.* eggs, beaten (6 large)
  • 2-3 oz. portions of turkey sausage patties, cooked and diced
  • 1/3 cup grape tomatoes, diced
  • 1/8 cup red onion, diced
  • 1/4 cup Asiago cheese, shredded

Ingredients for Western Filling

  • 10.5 oz.* eggs, beaten (6 large)
  • 1/4 cup diced tomato
  • 1 diced avocado
  • 1/4 cup pepper jack cheese, shredded
  • 1/2 cup smoked chicken breast, diced

Ingredients for American Filling

  • 10.5 oz.* eggs, beaten (6 large)
  • 1/4 cup bacon, cooked and chopped
  • 1/4 cup country sausage, cooked and diced
  • 1/4 cup roasted red potatoes, chopped
  • 1/4 cup cheddar and Swiss cheese, shredded

*If using frozen or liquid whole egg product.


  1. 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.
  2. Over medium heat, cook eggs with other ingredients until no visible liquid egg remains.
  3. 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).



Egg Stuffers