Baked Eggs in Phyllo Cups
I baked mine for 16 minutes – add 1 minute more or less to get the eggs the way you like them.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: First Courses
Ingredients
Scale
- 2 sheets phyllo dough
- 2 eggs
- 2 tsp Dijon-style mustard
- 2 tbs shredded cheese
- 1 slice bacon, chopped, fried
- olive oil
Instructions
- Lightly oil 2 ramekins, 2 1/2 – 3″ (6 – 7cm) and place on a baking sheet.
- Lay out 1 sheet of phyllo and brush all over with oil.
- Cut it into 6 or 8 squares, depending on size of the sheet
- Put the phyllo into the ramekin, 1 sheet at a time.
- Smooth out the bottom a bit so it kind of lines the ramekin, leaving the 4 corners to hang over the edge.
- Add another sheet at a 1/4 turn, so the points do not line up.
- Continue with remaining squares.
- Repeat with other sheet and ramekin.
- Divide and put the bacon into each ramekin.
- Top with mustard, then cheese.
- Add an egg to each ramekin.
- Bake at 350F (180C) for 15 – 16 minutes, until nicely browned.
- When done remove from oven and serve.
Notes
The cut squares of phyllo should be large enough to come up the sides of the ramekin and drape over a bit. How many squares you cut will depend on the size of the sheet. No need to be too careful – it’s freeform.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 262
- Sugar: 0.4 g
- Sodium: 467.1 mg
- Fat: 17.9 g
- Saturated Fat: 6.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 10.9 g
- Fiber: 0.4 g
- Protein: 12.3 g
- Cholesterol: 207.6 mg
Keywords: baked eggs, phyllo cups, filo
