1 pkg. Mulay’s Breakfast Ground Sausage
1 pkg. Filo Dough
3 oz. or 1/2 bag fresh Spinach leaves
1 stick butter, melted
1 cup grated Gruyere Cheese
6 large eggs
1/3 cup whipping cream
Freshly ground pepper and salt to taste
Preheat oven to 375°
Spray muffin tin with nonstick cooking spray
Cook Mulay’s sausage in a skillet until done, stirring and chopping until ground sausage is in crumbles.
Drain excess liquid and remove heat.
Stir in spinach leaves and set aside to wilt
Roll Filo sheets flat on a clean dry cutting surface, lightly buttered surface
Place one sheet of Filo onto buttered surface and lightly brush with butter, repeat step until you have ten layers of Filo Dough, one on top of one another
Cut into 6 even squares
Line muffin tins with the Filo dough squares
Equally divide the sausage and spinach filling into the individual cups
Sprinkle with Gouda cheese
Mix eggs and whipping cream in a bowl and beat until bubbly, add pepper and salt
Divide egg mixture evenly between cups
Sprinkle remaining cheese on each cup
Bake for 20 minutes, until golden with large beautiful puffy eggs. Remove and serve immediately.