In desperate need of breakfast, brunch, or dinner… FAST!? I’ve got your back! Crispy phyllo cups make the perfect base for egg and all your favorite mix-ins!
Whip up a batch with spinach and swiss one day, turkey sausage and cheddar the next, bell peppers, broccoli, mushrooms… grab whatever you have on hand and make these super-satisfying egg cups in just 15 minutes.
Phyllo, filo, fillo… however you choose to spell it, these flaky freezer staples of mine are fun, easy, and oh-so-versatile. I can’t make up my mind which I like best. Hello indecisiveness! Call them whatever you like, you’ll barely be able to get a word in because you’ll be too busy munching away!
Mini Phyllo Quiche Cups
This is a little less recipe and a little more mealspiration, but I’ll give you some tips and measurements to get you started! Before you know it you’ll be tucking a few boxes of these flaky little lifesavers in your freezer as an edible get out of jail free card. Though I suppose it’s more of a “get out of a boring breakfast” card, which is even better because, food.
Though if you do find yourself behind bars these phyllo wonders are of no use to you, call a lawyer… then ask him to bring you something to eat.
To answer your question yes, my brain is officially broken. I’m breaking out the superglue as we speak. Until then, we have shenanigans to partake in and breakfast to make!
As a bonus, these are gloriously make-ahead!!! Simply assemble and bake until eggs are still jiggly (I knock a few minutes off the bake time and par-bake them basically) and place baking tray, wrapped in the fridge. The next morning, simply pop them in your oven or toaster oven for a few more minutes until hot and crispy!
6 minPrep Time
9 minCook Time
15 minTotal Time
- 15 mini fillo cups [1 package]
- 2 large eggs
- 2 TBSP half and half
- a pinch of salt, pepper, and garlic powder
- a few teaspoons of your favorite veggies [raw or cooked]
- 1 oz coarsely grated cheese [choose your favorite!]
- any of your favorite toppings from the list below
- a teeny bit of oil, spray oil, or butter to prevent sticking
- a few mix-in ideas:
- bell peppers
- crumbled sausage
- tasty toppings:
- red pepper flakes [they're spicy, but my favorite!]
- chopped green onion
- fresh chopped cilantro
- hot sauce
- Grab a spouted measuring cup to do your pouring, it'll help control how much egg goes into each phyllo cup!
- Pre-heat oven or toaster oven to 350 degrees F.
- Prevent sticking by rubbing a mini muffin pan with olive oil or butter, or spritzing it with spray oil.
- Alternatively, a baking sheet will work for these too! Simply group the cups very close together so they don't fan out into fillo discs as they cook; easy peasy!
- Use cooked veggies if you prefer them soft, or grab your favorite raw veggies if you like the crunch. I usually have a boatload of leftovers in my fridge so I love using them up in these little breakfast bites! I consider it foodie upcycling, hah!
- Whisk together your egg and half and half [see below for subsitutions] and set aside.
- Line the bottom of each fillo cup with your mix-ins then use a spouted measuring cup to pour the egg into each cup.
- Top with cheese and your favorite toppings.
- Bake on the center rack for 8-10 minutes. Mine are typically done around 9.
While the measurements above are perfect for one 15-cup package of phyllo cups [which you can find in your grocer's freezer section next to the pie crusts and puff pastry!] you can easily double, triple, or quadruple the above measurements to make extra! I can finish a 15 bite spread of these babies without batting an eye and usually double the recipe to feed my family.
Since each quiche is itty bitty, stick to around 2 mix ins per phyllo cup. Craving variety? Make a few of each of your favorite combinations!
My favorites so far have been chicken-apple sausage and cheddar, jalapeno with feta and cilantro, and arugula or spinach mixed with green onion, red pepper flakes and topped with habanero cheddar. The latter was the prettiest and the one I used for photos. I play favorites with my food and that combo rocked my socks!
substitution shenanigans: Feel free to use milk or cream instead of the half and half. I grew up on quiche so the richness of the half and half is my favorite. I run out of milk constantly and often make these with just eggs and toppings as well! They come out extra eggy and still super delicious. Try them both ways or just do what appeals most to you! When using egg only, simply use an extra egg.
How perfect are these for Sunday brunch!? I’d be making a batch this morning, but we made them so often last week that we’ve gone through two cartons of eggs without batting and eye. Clearly it’s time to hit up the grocery store, or head over to the farm for some pet chickens! I’m leaning on the latter, though my little chicken of a chickpea insists on chirping “buck buck buck bigawwwk!” while she eats her breakfast, so really, what’s the harm in a little extra clucking around here? Bring on the pet chickens!
Pick up a few extra packages of fillo cups [you can find them in your freezer aisle by the pie dough] and make these no-bake chocolate coconut baklava bites too!
Ooh! And in case you’re wondering, these can totally be made ahead of time! Simply underbake them by a few minutes and pop them in the freezer or fridge, then reheat in your oven or toaster oven [at about 350-375 F] when needed! Easy peasy!