Baked Eggs in Phyllo Cups

Baked Eggs

I baked mine for 16 minutes – add 1 minute more or less to get the eggs the way you like them.


  • 2 sheets phyllo dough
  • 2 eggs
  • 2 tsp Dijon-style mustard
  • 2 tbs shredded cheese
  • 1 slice bacon, chopped, fried
  • olive oil


  • 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.


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.


Keywords: baked eggs, phyllo cups, filo

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