Breakfast to Go in Phyllo
Elevate your morning routine with "Breakfast to Go in Phyllo," a portable and elegant twist on classic breakfast flavors. Encased in buttery, flaky phyllo dough, these savory muffin-sized bundles are filled with fluffy eggs, gooey cheddar cheese, and your choice of smoky cooked bacon, sausage, or vibrant spinach for a customizable start to your day. With minimal prep time and a quick bake, this recipe is perfect for busy mornings or meal prep, delivering a golden, handheld breakfast that pairs gourmet appeal with grab-and-go convenience. Serve warm for a comforting bite or wrap them up for an easy, mess-free option on the move! Keywords: phyllo breakfast cups, grab-and-go breakfast, portable egg muffins, savory breakfast recipe, quick morning meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 sheets Phyllo dough sheets
- 4 large Eggs
- 2 tablespoons Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.5 cup Cheddar cheese
- 0.5 cup Cooked bacon or sausage (optional)
- 0.5 cup Spinach (optional)
- 3 tablespoons Butter, melted
- 1 tablespoon Olive oil or non-stick spray
Instructions
Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil or non-stick spray.
In a medium bowl, whisk the eggs, milk, salt, and pepper until well combined.
If using, chop the cooked bacon or sausage and prepare the spinach by roughly chopping it. Set aside with the shredded cheddar cheese.
On a clean surface, carefully lay out a sheet of phyllo dough, being cautious as phyllo is delicate and can tear easily.
Brush a light layer of melted butter on the phyllo sheet. Repeat this process, layering 4 sheets of phyllo dough, each brushed with melted butter.
Using a sharp knife, cut the layered phyllo into 4 equal squares.
Gently press each square into a greased muffin tin cup, allowing the excess dough to overhang.
Repeat steps 4-7 with the remaining 4 phyllo sheets to create 4 more squares, filling 8 muffin cups in total.
Distribute the egg mixture evenly among the 8 phyllo cups, filling each about two-thirds of the way full.
Evenly sprinkle the cheddar cheese, cooked bacon or sausage, and spinach into each cup, pressing lightly to submerge the ingredients in the egg mixture.
Carefully fold the overhanging phyllo dough over the top of each cup to create a loose, rustic bundle. Brush the tops with melted butter for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the phyllo is golden brown and the egg filling is set.
Allow the breakfast bundles to cool slightly in the muffin tin, then gently remove each one using a spoon or small spatula.
Serve warm, or wrap each in parchment paper for a convenient breakfast to go!
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 0.9 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 402 mg | 31% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1383 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
