Baked Egg Cups

• Phylo Dough
• 8 eggs
• 3/4 cup frozen hash browns
• 1/2 cup frozen, chopped spinach
• 3/4 cup shredded cheese
• 2 teaspoons flour
• Salt and pepper to taste
• Spray oil
• 3-4 tbsp. butter, melted

Preheat oven to 350 degrees.

Spray large skillet with oil. Sauté hash browns and spinach to brown potatoes and remove moisture from spinach, about 5 minutes.

Whip eggs, with flour, cheese, and salt and pepper. Add cooked hash browns and spinach to egg mixture and blend well.

Brush muffin tin cups with melted butter. Fold single sheets of phylo dough into squares and press one square into each muffin cup. Brush dough with melted butter.

Pour 1/2-cup egg mixture into phylo cups and bake 18 minutes or until egg is cooked through.