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.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil or non-stick spray.

Step 2

In a medium bowl, whisk the eggs, milk, salt, and pepper until well combined.

Step 3

If using, chop the cooked bacon or sausage and prepare the spinach by roughly chopping it. Set aside with the shredded cheddar cheese.

Step 4

On a clean surface, carefully lay out a sheet of phyllo dough, being cautious as phyllo is delicate and can tear easily.

Step 5

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.

Step 6

Using a sharp knife, cut the layered phyllo into 4 equal squares.

Step 7

Gently press each square into a greased muffin tin cup, allowing the excess dough to overhang.

Step 8

Repeat steps 4-7 with the remaining 4 phyllo sheets to create 4 more squares, filling 8 muffin cups in total.

Step 9

Distribute the egg mixture evenly among the 8 phyllo cups, filling each about two-thirds of the way full.

Step 10

Evenly sprinkle the cheddar cheese, cooked bacon or sausage, and spinach into each cup, pressing lightly to submerge the ingredients in the egg mixture.

Step 11

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.

Step 12

Bake in the preheated oven for 18-20 minutes, or until the phyllo is golden brown and the egg filling is set.

Step 13

Allow the breakfast bundles to cool slightly in the muffin tin, then gently remove each one using a spoon or small spatula.

Step 14

Serve warm, or wrap each in parchment paper for a convenient breakfast to go!

Nutrition Facts

Serving size	636.5 grams (636.5g)

Amount per serving	% Daily Value*
Calories	2064

Total Fat 139.40g	179%
Saturated Fat 56.20g	281%
Polyunsaturated Fat 0.00g
Cholesterol 1020mg	340%
Sodium 4953mg	215%
Total Carbohydrate 96.90g	35%
Dietary Fiber 6.40g	23%
Total Sugars 0.90g
Protein 93.60g	187%

Vitamin D 185IU	925%
Calcium 402mg	31%
Iron 9mg	48%
Potassium 1383mg	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.

Source of Calories

Fat: 62.2%

Protein: 18.6%

Carbs: 19.2%