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MealBreakfastEgg BreakfastsEuropeanLow-SugarHigh-ProteinKetoPescatarianSpecial OccasionBakingUnder 30 MinutesEasyLow-CarbHealthyGluten-Free

Breakfast Cups

These breakfast cups are perfect for meal prepping. They're made with eggs, spinach, and bacon, and can be stored in the fridge for a quick and easy breakfast on-the-go.

Lorna Maseko
Community Member

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Breakfast Cups

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Breakfast Cups

Ingredients

for 3 cups

Ingredients:

  • 2 Phyllo pastry sheets
  • 1 egg wash
  • 1 tablespoon olive oil
  • 5 eggs, mixed
  • 2 tablespoons roe, or caviar
  • ½ cup milk (120 mL)

Handful Fresh parsley

  • 1 tablespoon truffle oil
  • micro herb, to garnish
  • salt and pepper

Nutrition Info

  • Calories 378
  • Fat 24g
  • Carbs 17g
  • Fiber 0g
  • Sugar 3g
  • Protein 21g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 180° C.
  2. Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
  3. Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
  4. Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
  5. Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.
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