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!
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.
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!
Phyllo Breakfast Cups
- 4 sheets phyllo pastry
- 2 tablespoons butter melted
- 4 teaspoons Parmesan cheese grated
- 4 large eggs
- 4 teaspoons green onion minced
- salt and pepper
- 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.