Mini Phyllo Quiche Cups

Mini Phyllo Quiche Cups are one of our favorite things to serve for breakfast and brunch! These tasty breakfast bites are ready to scarf in just 15 minutes!

We make them at least once a week and my daughter begs for them.

Mini Phyllo Quiche Cups

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 of these mini phyllo quiche cups 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.

Mini Phyllo Quiche Cups

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!!!

make-ahead instructions

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!

Mini Phyllo Quiche Cups
5 from 4 votes

Mini Phyllo Quiche Cups

We love these Mini Phyllo Quiche Cups! These tasty breakfast bites are ready to scarf in just 15 minutes! We make them at least once a week and my daughter begs for them.

Course Breakfast
Cuisine American
Prep Time 6 minutes
Cook Time 9 minutes
Total Time 15 minutes
Servings 15 servings
Calories 31 kcal
Author Jenn Laughlin – Peas and Crayons



  • spinach
  • mushroom
  • onion
  • jalapeno
  • crumbled sausage


  • red pepper flakes  (skip for the kiddos)
  • paprika
  • chopped green onion
  • fresh chopped cilantro
  • salsa
  • hot sauce
  • bacon


  1. Pre-heat oven or toaster oven to 385°F.

  2. Line a baking sheet with foil or parchment paper and group the cups very close together so they don’t fan out into fillo discs as they cook. I use a small baking sheet when I’m only making a few and a large one when we’re making these for a family brunch!
  3. 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!
  4. Whisk together your egg and half and half [see below for subsitutions] very well and set aside. I use a little hand-cranked mixer on mine but you can do this by hand as well. Whisking til frothy will help this pour the easiest for ya!
  5. Line the bottom of each fillo cup with your mix-ins then use a spouted measuring cup to pour the egg into each cup. For sure grab a spouted measuring cup to do your pouring, it’ll help control how much egg goes into each phyllo cup!

  6. Top with cheese and your favorite toppings.
  7. Bake on the center rack for 10-11 minutes.

Recipe Notes

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!

Nutrition Facts below are estimated for the base recipe using an online recipe nutrition calculator. Adjust as needed based on choice of mix-ins and toppings and enjoy!

Nutrition Facts
Mini Phyllo Quiche Cups
Amount Per Serving
Calories 31 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 25mg8%
Sodium 28mg1%
Potassium 11mg0%
Carbohydrates 2g1%
Sugar 1g1%
Protein 2g4%
Vitamin A 58IU1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


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!

If you get a chance to try these mini phyllo quiche cups, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.

While you’re at it, pick up a few extra packages of fillo cups (you can find them in your freezer aisle by the pie crust) and make these no-bake chocolate coconut baklava bites too!

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Recipe Rating


  • Yvette

    5 stars
    Very easy and tasty! How long would you recommend say if I wanted to make regular muffin tin sized ones?

    • Thank you Yvette! For the larger muffin-tin sized ones I bake them for 15-20 minutes and have a whole post about them here: Breakfast Wonton Egg Cups Recipe. I usually par-bake the wonton cups for 5 minutes at 365F then drop the temp to 350F and bake for 15-20 minutes until the eggs are fluffy and cooked through.

  • Lisa

    Hey! Can I make the and bake partially, freeze and bake in a week for a bridal shower?

    • Hey Lisa! I’ve only par-baked, chilled in the fridge, then baked up the next day. I’d do a test run with the freezer and see how it goes — I think it should work in theory because some brands sell these already frozen for reheating! Let me know how it goes if you experiment! xoxox

  • Carol ruocco

    Can these be eaten cold I am taking them to a large group buffet

    • Hey Carol! My 4 year old likes hers cold but I’ll admit I really love them hot! I’d probably eat them any way I could get them though lol! Maybe provide toppings that would be good on chilled or room temp quiche? Sour cream, diced tomatoes or fresh salsa, crumbled feta cheese with minced herbs, etc…

  • Sarah

    Hi! Can’t wait to try this recipe this weekend . Do you use the phyllo cups right out of the freezer, or do you let them thaw before you fill and bake them?

    • I always use mine straight out of the freezer and they work great! The most important thing here is to whisk your eggs really well (so the whites aren’t stuck together and gloopy when you pour) and use a measuring cup with a little tip/spout situation for easy pouring. We make these once a week and those two things make all the difference! So excited for you to try them Sarah!! 🙂 They’re our family’s favorite!

  • 5 stars
    I loved this recipe. It was so easy!! I used a mini muffin pan to put the mini fillo cups in. Even though the pan was non-stick, I still sprayed it with cooking oil. No mess even on the ones that I slightly overfilled. They all came right out of the pan (no sticking). They were so good. I loved all of the different suggestions for toppings and mix-ins!! I am definitely going to try a lot of them. I added a Tbsp of Santiago’s chili to give it a little heat. My husband wanted it hotter so I’m going to try some of the red peppers or maybe some hot sausage in some next time. I’m hosting a large family brunch and I’m going to make a variety of these for appetizers. If I could rate this a 10, i would!!

    • Lynda you are too sweet thank you! I love your method with the muffin pan and the spray and I’m so thrilled you enjoyed the recipe! This is my 4 year old’s all-time favorite breakfast so we make these every week and for holiday brunches as well – I’m so happy they’ll be gracing our kitchen again too! Applegate makes the most amazing maple chicken sausage that tastes phenomenal in these with a little torn spinach and a sprinkle of parmesan — heavenly combo!

  • Karen

    5 stars
    Was looking for a yummy, easy New Years Day recipe this morning to use my leftover phyllo cups from NYE… a little slow this morning, so I wanted something easy and healthier than all the pastries we’ve been eating since Christmas… these were perfect!!! Great way to start the morning. Thank you and Happy New Year!

  • Kerry

    5 stars
    I only was able to find the sheets or pre-cooked mini-cups. Are the pre-cooked mini cups the ones I should use?

    The sheets worked fine, but I had to figure out what size to cut them, then separating them into squares of 5-6 sheets was a REAL pain.

    I think I got about 11-12 out of the base recipe, so a 24-mini-muffin pan took 4 eggs and a bit more half-and-half. They were filled with fresh mushroom, spinach, and feta and were a hit!

    • Jenn

      Yes the pre-cooked minis are the ones you want! I’ll make a note in the recipe that they’re already cooked to help everyone out, thank you Kerry! I only ever find the pre-cooked shells or the raw sheets of phyllo so I think that’s pretty standard in the states. Super excited that they worked with the sheets but I may stick to my phyllo cups if cutting them is a PITA! Haha thanks for the heads up and I’m so glad you loved them! Mini quiches are such a great breakfast/brunch/brinner! Def a favorite here! <3

  • Kelly M.

    I want to make these so badly! I’ve looked at a few different grocery stores for the mini cups – I can find the sheets, but not the cups 🙁 I’m leaving this bookmarked until my quest is completed successfully…!

    • Jenn

      Hey Kelly! You can make them with the sheets! Just line a greased, non-stick mini muffin tin [or a regular muffin tin!] with sheets of oil spritzed or butter brushed phyllo and bake for a few minutes to crisp slightly, then fill with your quiche mixture and bake again!

    • Mary T. Moorshead

      Try Walmart. I bought them there today.

  • I LOVE quiche.. never made it into little cup versions before though. This is totally something delicious I need to try – they would make the best little lunch snacks!

    • Jenn

      Thanks Thalia! They’re soooo awesome as a snack! Doooo it!

  • Bring on the mama hens is right!

    Love the meal-spiration. As we’ve already discussed, you are always my subliminal inspiration.

    • Jenn

      How fun would they be as pets? Also, free eggs!

  • these really do look awesome any time of the day!

  • These are perfect for brunch, but they are also good for on-the-go! I even think my little one would love these 🙂

    • Jenn

      Thanks Kelly! Hope you both adore them! My toddler is OBSESSED with these!

  • These look so cute and tasty. Can’t go wrong with quiche!

  • WE could legit put anything in phyllo….Can you imagine a chocolate/peanut butter one? My kind of brunch. Well, after these. Pinning, winning and grinning.

  • Hi Jenn, You are definitely into these mini fillo cups lately. I love it! Easy and tasty. Happy Sunday:)

    • Jenn

      Can’t stop; won’t stop! hehe

  • Phyllo dough is amazing! I used to make mini taco cups with it that were always a huge hit.

    P.S. You are a rockstar photographer!

    • Jenn

      gahhhh thank you Shelly!

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