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.
I love simple and easy breakfast, that looks like you have rocked that kitchen like a pro. Many of us have given up on the large Sunday morning breakfasts because of all the hassle of a huge mess. Who has time for all that? I sure don’t.
Can you just imagine all that wonderful spinach and bacon flavor Y’all? I love making smoked bacon, the smell just makes me happy in the morning. After all, bacon makes everything better from what I hear. Isn’t that what Y’all have heard too?
Last week, I made a delicious recipe on the blog called Phyllo Egg Cups with Spinach & White Cheddar and wanted to show you another simple method using phyllo dough as a cup to contain all your yumminess in one place for easy clean-up.
Ingredients needed to make Mini Spinach and Bacon Egg Cups
- 4 slices of quality crisp bacon, chopped
- 1 roll of Phyllo dough, thawed, will need 8 layers of dough for the recipe
- 1/2 of a stick of unsalted butter melted
- 2 cups of fresh spinach, chopped and lightly packed
- 1 and 1/2 of a cup of shredded mild cheddar
- 1 small Vidalia onion minced
- 6 eggs large eggs
- kosher salt, to taste
- fresh ground pepper, to taste
- metal frying pan
- paper towels
- sharp knife
- cheese grater
- pastry brush
- large 6 slot muffin pan
- large plastic cup
- small whisk
Mini Spinach and 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.
- 4-5 slices quality crisp bacon, chopped
- 1 roll Phyllo dough will need 8 layers of dough for the recipe
- 1/2 stick unsalted butter melted
- 2 cups fresh spinach chopped and lightly packed
- 1 1/2 cups shredded mild cheddar
- 1 small Vidalia onion minced
- 6 large eggs
- kosher salt to own taste
- freshly ground black pepper to own 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.
Place quality bacon in the frying pan, place burner on low heat. Pour off the grease midway, continue cooking till bacon is crisp or to your taste. Remove from heat, and place on paper towels to remove excess oils. Allow bacon to cool before chopping. You can also place in the microwave to save time if you want.
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 a layer of spinach down.
Divide 1 and 1/2 cups of mild cheddar among 6 large muffin slots and press down
Divide 1 small minced onion among the 6 large muffin slots and press down.
Divide bacon between the 6 muffin tins and press down.
Crack 6 large eggs in a large plastic cup (for easy pouring into muffin tin slots) add kosher salt, freshly ground pepper, and whisk the eggs thoroughly. Pour beaten eggs evenly into the 6 muffin slots, careful not to overfill.
Place muffin tin in a 350-degree oven and bake for 18 minutes or minutes or until a toothpick inserted near the center comes out clean.
Remove from oven and allow to cool for a few moments before removing from the muffin tin.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.