Egg Spinach and Cheddar Cups 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, 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.


Egg Spinach and Cheddar CupsThe 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! I 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 had phyllo dough I needed to use. Thus began my morning journey of Egg Cups with Spinach and White Cheddar. It 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.



Egg Spinach and Cheddar CupsThese 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 Spinach and Cheddar Cups



Egg Spinach and Cheddar Cups

  • One roll of Phyllo dough, thawed

  • 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

  • Six eggs

  • Kosher salt, to taste

  • Fresh ground pepper, to taste



(See the recipe card for further instructions)



Egg Cups with Spinach and White Cheddar

Egg Spinach and Cheddar Cups

Heidy McCallum
Egg Cups with Spinach and White Cheddar will be that amazing favorite Sunday morning Brunch item combining phyllo dough, sunny side up eggs, spinach, and white cheddar cheese.
4.86 from 7 votes
Prep Time 20 minutes
Cook Time 12 minutes
Thaw time 1 hour 30 minutes
Total Time 2 hours 2 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 259 kcal


  • 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.


Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting from your reliance on nutritional information.


Serving: 01Calories: 259kcalCarbohydrates: 2gProtein: 14gFat: 22gSaturated Fat: 12gCholesterol: 236mgSodium: 257mgPotassium: 195mgSugar: 1gVitamin A: 1868IUVitamin C: 5mgCalcium: 246mgIron: 1mg
Keyword Egg Cups with Spinach with White Cheddar
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  • 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.
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Egg Spinach and Cheddar Cups


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