Egg Cups with Spinach and White Cheddar will be that fantastic favorite Sunday morning Brunch item combining phyllo dough, sunny side up eggs, spinach, and white cheddar cheese. Guaranteed to make everyone in your family think you truly slaved in the kitchen for them when, in reality, all it took was a bit of patience on your part and minimal ingredients.
I love a great Sunday brunch menu item, especially one that’s reasonably simple and easy and packed with layers of nutritional value, yet still wows the family into thinking you outdid yourself. The clean-up is so minimal and comfortable; it’s almost ridiculous.
The other morning, I was unusually hungry for a late breakfast and only had a few things in the refrigerator that seemed to make sense together Eggs being one of them, half of a block of white cheddar, and odd and end vegetables in the vegetable drawer. I was thinking good grief, and please do not let this become another omelet meal for the love of life, no, please! I just can not eat one more omelet out of breakfast desperation and minimal ingredients.
So, of course, the sulking began to take place, as I took the ingredients out in an annoyed manner until I remembered in an exciting way I have phyllo dough I need to use. Thus began my morning journey of Egg Cups with Spinach and White Cheddar. This was my first run with the recipe, so the images are simple, but trust me, this is a keeper recipe, so I decided I am sharing the 1st run of these delicious delights we had for brunch.
These Egg Cups with Spinach and White Cheddar are so super easy to make you can almost sleepwalk through the process of making this delicious breakfast, combining delicate buttery phyllo dough, sunny side up eggs, spinach, and white sharp cheddar cheese.
Egg Cups with Spinach and White Cheddar
One roll of Phyllo dough, thawed, will need eight layers of dough for the recipe
1/2 of a stick of unsalted butter melted
Two cups of fresh spinach, chopped and lightly packed
One and 1/2 of a cup of shredded white cheddar
Six grape tomatoes halved
Kosher salt, to taste
Fresh ground pepper, to taste
(See the recipe card for further instructions)
Egg Cups with Spinach with White Cheddar
- 1 roll Phyllo dough thawed, you will need 8 layers of dough for the recipe
- ½ stick Unsalted butter melted
- 2 cups Fresh spinach chopped and lightly packed
- 1 ½ cups Shredded white cheddar
- 6 Grape tomatoes halved
- 6 large Eggs
- Kosher salt to taste
- Freshly ground pepper to taste
- Defrost the phyllo dough in the fridge, not on the kitchen counter. This prevents condensation from forming and making the outer layers of phyllo gummy. The dough can take a few hours to thaw sufficiently to work with
- Melt 1/2 of a stick of unsalted butter on stovetop or microwave oven if preferred.
- Preheat oven to 350 degrees Fahrenheit.
- Once phyllo dough has completely defrosted place a single layer of wax paper on the counter, large enough for the phyllo dough to comfortably rest on wax paper (9 in x 14 in)
- Brush each layer of phyllo dough with a thin layer of melted butter on at a time, continuously stacking next layer on top of last till all layers have been coated for a total of 8 layers of dough. Reserve remaining dough for another recipe or double the batch if desired.
- Utilizing a sharp knife cut the phyllo dough stack (8 layers high) into 6 even squares, place each stack of dough in a large 6 slot muffin pan that has been sprayed with cooking spray or brushed with a light coat of butter to prevent sticking. Fold edges in towards the center and carefully smooth to make phyllo cup.
- Divide 2 cups of chopped spinach among the 6 phyllo cups and lightly press the layer of spinach down.
- Divide 1 and 1/2 cups of shredded white cheddar among the 6 phyllo cups and lightly press cheese layer down.
- Slice 6 grape tomatoes in half, and place 2 halves in each phyllo cup.
- Carefully crack 1 egg each into each Phyllo cup and season with kosher salt and freshly ground pepper to own taste.
- Bake in a preheated 350 degree Fahrenheit oven for about 10-12 minutes or till egg whites is cooked through to your taste.
- Remove from oven and place on a heatproof area, let cool for about 2 minutes before removing cups easily with a tablespoon careful not to break them.
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Suggested recipes to try
- Mini Spinach & Bacon Egg Cups are going to be another one of your weekend breakfast favorites with you and your loved ones. Combining crisp smoked bacon, eggs, quality phyllo dough, real butter, fresh chopped organic spinach, mild cheddar, sweet Vidalia onions, and simply seasoned with kosher salt and freshly ground pepper.
- Southern Sausage and Biscuits Casserole will take your Brunch Game to a whole new level of Southern Goodness. Brunch casserole is a cinch since we are using frozen potatoes instead of doing all that washing, peeling, and dicing vegetables during midmorning.
- Sausage gravy is one of the traditional Southern breakfast items we make reasonably often; made from pork sausage that is cooked in a well-seasoned cast-iron skillet, then a roux is made by lightly browning all-purpose flour in the drippings from the pork sausage, whole milk with a splash of half and half cream, a pinch of cayenne pepper, a little kosher salt, and coarsely ground pepper, are added to make a thick, rich, creamy gravy, to which the cooked sausage is added and lightly fried to marry the flavors.