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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!
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 (2-1/2-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.
FAQs About Phyllo Dough
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!
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 (2-1/2-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
References: Phyllo Dough FAQs by Athens Foods
OMG so good, added bacon will do many more times, the pastry is a rebel to handle though
I’m glad you enjoyed this recipe! Yes, phyllo dough can be tricky to work with.
These are absolutely divine! I wish I had green onions. They would’ve been even better if possible. I had dried chives and that’s what I used. I did exactly as the recipe followed otherwise though, and they’re perfect.
Wonderful! I’m so happy to hear that you enjoyed it, Rachel!
My math doesn’t match. I took 4 sheets of dough and cut the 4-layer stack into 6 squares If I stack 3 of these stacks together into the cups then I only get 2 cups. And where do the remaining two sheets come from?
Hi Laurie, the recipe indicates that you are supposed to stack just two sheets of dough, cut those two sheets into 6 (4-inch) squares and then repeat the process with the two remaining sheets of dough. You should end up with a total of 12 (4 inch) squares. I hope this helps.
SOOOOO EASY! So yummy! I used left over hamburger/sausage mix, grated cheddar, red onion (all from last night’s tacos) and then filled the cups with eggs. Fantastic, easy and fun.
I’m so glad you enjoyed this recipe, Chris! Thanks for the comment!
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….
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. 🙂
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.
I am so glad you enjoyed the egg cups, Shari. Great idea for a variation!
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.