It's Breakfast Time: Eggs in Phyllo, Pita or Tortilla Cups

Nicole Straight

You wake up on Saturday morning. You're feeling guilty about feeding your kids frozen waffles every day this week. It's time to break out of the mould and try out a new recipe...something with a little pizazz. How about eggs? Boring you may say, but these are not just any eggs. This is an egg breakfast that comes wrapped in its own carb (in the form of phyllo, tortilla, or pita cups). With the addition of veggies, cheese, or meat you've got a whole meal in one tasty little package.

They look complicated but they only take about 20 minutes, and your family will love the results. 


 Eggs in phyllo, pita bread, or tortilla cups 

Phyllo dough- 5-6 sheets, cut into quarters. (Can also use pita or tortillas)

3 Tbs. melted unsalted butter

Olive oil

Sautéed onion

Sauteed mushroom

Sautéed cherry tomatoes, quartered

Sauteed spinach Proscuitto

Egg whites or  5-6 medium or large eggs (Do not use jumbo eggs for this recipe as they will flow over the sides of the cups)

Shredded cheddar or feta cheese

Salt and pepper to taste

Preheat oven to 325.  Saute any vegetables you’d like to use for 3-4 minutes with a little olive oil in a large nonstick pan.  Set aside until ready to use.  In the same pan, sauté 5-6 pieces of proscuitto for 1-2 minutes or until proscuitto just begins to crisp but is not completely crispy.  Set aside as well until ready to use.

Spray a nonstick muffin tin and working quickly, brush a piece of phyllo dough with butter using a pastry brush and add it to a muffin tin.  Repeat with 3 more pieces until a nice cup has been formed.  Gently push down to make sure the cups are set.  Repeat until all muffin cups have been made.

Add 1 piece of proscuitto to each phyllo cup bottom.  Add a small spoonful of vegetable, and gently crack a whole egg (or pour a little egg white) into the cup.  Top with a small pinch of cheese, kosher salt and pepper.

Bake for 8-12 minutes or until egg is set.

Variations:  A tortilla or piece of pita bread makes beautiful egg cups as well.  Simply cut the tortilla or pita bread into half, brush bread with melted butter, and push into muffin tin.  If the bread breaks, brush a small piece with butter and cover the broken piece.

Mexican variation:  Make a tortilla cup, add sautéed onion and peppers and top with queso fresco or shredded Monterey jack and green salsa.  Bake as directed.