I think that cute little handheld breakfast treats are wonderful, and these phyllo breakfast cups are no exception. Not only are they fun to make, but they look great at a party. They're perfect for breakfast or brunch, and your guests are going to love them.
This recipe was featured in our lineup of quick and easy breakfast recipes. Check them out for more easy and delicious breakfast goodness!
🔪 Equipment
You don't need any fancy equipment to make these beauties. A 6-cup muffin tin is all you need to bake them. In addition, you will need a sharp knife or pizza cutter to cut the dough into squares.
🧾 Ingredients
This recipe calls for only five simple ingredients, seven if you count salt and pepper. Plus, it uses ingredients with which you are probably already familiar. The only ingredient that might be a little out of the ordinary is the phyllo dough. You can purchase this premade dough in the freezer section of your local grocery store. Please note that you will need to thaw it out before working with it. Because it is so paper thin and fragile, wait for it to thaw to room temperature before trying to unroll it. Please see the FAQs below for more information about phyllo.
- Phyllo pastry
- Butter, melted
- Parmesan cheese, grated
- Large eggs
- Green onion minced
- Salt and pepper
📋 Step-By-Step Instructions
Step 1. Preheat oven to 350°F (176° C). Grease 4 (2-½-inch) muffin cups.
Brush 1 sheet of phyllo with butter. Top with another sheet and brush with butter.
Step 2. Cut stack into 6 (4-inch) squares. Repeat with remaining 2 sheets.
Step 3. Stack 3 squares together, rotating so corners do not overlap. Press into prepared muffin cup. Repeat with remaining squares.
Step 4. Sprinkle 1 teaspoon Parmesan cheese into each Phyllo-lined cup.
Step 5. Break 1 egg into each cup.
Step 6. Sprinkle onion over eggs, then season with salt and pepper.
Bake 15 to 20 minutes or until pastry is golden and eggs are set.
❓ Frequently Asked Questions About Phyllo Dough
Yes, you can refreeze phyllo dough. Wrap unused dough tightly in plastic wrap and then with foil. You can refreeze it for up to 2 months. Because you will not use the entire package of phyllo dough for this recipe, this good to know. You will have enough to make another batch later!
No. They have different properties and behave differently in the oven. Puff pastry puffs up when you bake it, but phyllo dough crisps up in the oven. Phyllo dough is best for this recipe.
You can find phyllo dough in the frozen foods section of your grocery store.
🍽️ Serving Suggestions and Related Recipes
As I mentioned above, these little phyllo breakfast cups are the perfect thing for your brunch table. They make a great appetizer. You can serve them along side a stack of our delicious Cinnamon Oatmeal Pancakes, Cornbread Pancakes or Cinnamon Sugar Waffles. They would also be wonderful with these Rosemary Oven Roasted Potatoes.
If you love these phyllo breakfast cups, you might want to give Bacon Egg and Cheese Breakfast Cups a try the next time!
📖 Recipe
Phyllo Breakfast Cups
Equipment
Ingredients
- 4 sheets phyllo pastry
- 2 tablespoons butter melted
- 4 teaspoons Parmesan cheese grated
- 4 large eggs
- 4 teaspoons green onion minced
- salt and pepper
Instructions
- Preheat oven to 350°F (176° C). Grease 4 (2-½-inch) muffin cups.Brush 1 sheet of phyllo with butter. Top with another sheet and brush with butter.
- Cut stack into 6 (4-inch) squares. Repeat with remaining 2 sheets.
- Stack 3 squares together, rotating so corners do not overlap. Press into prepared muffin cup. Repeat with remaining squares.
- Sprinkle 1 teaspoon Parmesan cheese into each Phyllo-lined cup.
- Break 1 egg into each cup.
- Sprinkle onion over eggs, then season with salt and pepper.Bake 15 to 20 minutes or until pastry is golden and eggs are set.
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
References: Phyllo Dough FAQs by Athens Foods
Shari Schwartz says
I was looking for a way to use filo dough that was left over from a different recipe and these egg cups were so easy and delicious! Even my picky eater was happy! I tweaked it a bit: for 8 servings, I used 6 eggs and 6 Tablespoons of liquid egg whites. I also added a generous 2 Tablespoons of chive and onion cream cheese.
Shari Schwartz says
I was looking for a way to use filo dough that was left over from a different recipe and these egg cups were so easy and delicious! Even my picky eater was happy! I tweaked it a bit: for 8 servings, I used 6 eggs and 6 Tablespoons of liquid egg whites. I also added a generous 2 Tablespoons of chive and onion cream cheese. Clarifyng my previous post: I whipped up the eggs and egg whites with the cream cheese and then poured the mixture on top of the parmesan in the phyllo cups.
Sandra says
I am so glad you enjoyed the egg cups, Shari. Great idea for a variation!
Jennifer Bjarnason says
Can you please tell me if these can be made raw, flash-frozen, then baked? I imagine I would want to bake them from a frozen state, due to the fragility of the pastry.
FTR - this pastry is hard to find in Mexico where I live, so I make mine from scratch! It never comes out as thin, but is so amazing and also easy to repair when it rips, if it is fresh. Costs pennies to make! Flour, salt and water is all it requires, other than elbow grease….
Sandra says
Hi Jennifer,
I have never tried freezing them from raw. I've always made them fresh. However, from a food safety standpoint, I think it's okay to freeze raw eggs. (source) The texture of the eggs may be a little different if baking them from frozen. You will definitely need to adjust the baking time. Please let us know how it goes if you decide to try it.
I'm impressed that you make your own phyllo from scratch! That is not an easy thing to do. 🙂