Weekend Brunch: Phyllo Dough Egg Cups

I don't like to be too fussy and complicated in the kitchen, especially when I have company over!  I love great, tasty, healthy food but not at the expense of spending the entire time slaving over a meal and not enjoying my guests.


These Phyllo Egg Cups are stunning and delicious.  You can make them in so many different combinations.  My rule of thumb is no more than 3-4 “filling” ingredients.  You risk having too many toppings and not enough egg.  This is a great recipe for any time of year, but it is beyond perfect for the holiday season. They are incredibly easy to make and not too time consuming, so you aren’t clogging up the kitchen when counter and oven space are at a premium. I also love that it is an all-in-one dish.  You don’t get much more self-contained than that!  For these bad boys I used tomatoes, Parmesan, spinach, basil and turkey bacon. (Oops, I just broke my own rule, but just a teeny pinch of basil so that doesn’t really count.)


Quick Tips:

  • Make your turkey bacon more than just palatable by crisping it up in a cast iron skillet. I ‘ve tricked people into thinking it is the real deal!
  • Remember… it’s ALL in the seasoning.   Maintaining your cast iron is key to its perfection.  Never let it soak in the sink.  You need to re-season it after each wash but it is a myth that you cannot use soap to clean.


  • Thaw your Phyllo dough sheets. I like to put them in the fridge for a few hours so they are thawed but still chilled. I find them easier to work with that way.
  • Place a sheet of Phyllo on a clean work surface.  I like to use a wooden cutting board.
  • Brush lightly with butter and place a second layer on top.
  • Brush second sheet with butter as well.
  • Cut into approximately 2”x2”squares.
  • Place 3 squares into a greased muffin tin.
  • Stacking them on top of each other slightly rotating each piece.
  • Press Phyllo onto the sides and bottom of the tin creating your “pie crust."  Continue process until you fill you muffin tins.

Sprinkle your desired toppings in each tin evenly. I usually prepare about a cup of each ingredient I’m using.  For the bacon, that is the pre-cook weight (8 ounces).  Lastly, crack an egg into each tin or fill with egg whites.  When I’m hosting a brunch I usually make both to give people the option.  Bake at 350 degrees for 16-20 minutes.