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.
Community Member
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
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 315
- Fat 19g
- Carbs 16g
- Fiber 0g
- Sugar 2g
- Protein 17g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 180° C.
- Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
- Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
- 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.
- 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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