Breakfast Cups

Makes 12 breakfast cups

Preparation Time: 20 min
Cooking Time: 15 min

2013 Kids Recipe Challenge winning recipe: 1st place!


sheets of phyllo pastry
2 (about 3 oz) slices ham or turkey, diced 90 g
red or green bell pepper, diced
1/3 cup shredded carrot 75 mL
2 tbsp milk 30 mL
1/3 cup shredded cheddar cheese 75 mL
Whether you are taking it on the go or decide to make this for a kid’s sleepover party, these are surely to be a big hit! Make them ahead so all you have to do is pop them into the microwave to enjoy warm and be off to school.


Step 1
Place 1 sheet of phyllo pastry on work surface and spray with cooking spray. Top with another sheet of phyllo and repeat with cooking spray and remaining phyllo sheets. Cut into 12 squares and place each square into sprayed muffin tin.

Step 2
Sprinkle ham, pepper and carrot into each cup.

Step 3
In a bowl, whisk together eggs and milk and divide mixture evenly among cups. Sprinkle each with cheese.

Step 4
Bake in preheated 375°F (190°C) oven for about 15 minutes or golden, and knife inserted in centre comes out clean.

Step 5
These can be stored in the refrigerator for up to 3 days.


Substitute leftover chicken for another flavour option.
Use your leftover phyllo to make cups like these for desserts or as a wrap for salmon to bake with and enjoy a slight crunch with dinner.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 breakfast cup
% Daily Value
% valeur quotidienne
Calories / Calories 86
Fat / Lipides 4 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 172 mg
Carbohydrates / Glucides 6 g
Fiber / Fibres 0 g
Sugars / Sucres
Protein Protéines 6 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Jake, from King City, loves this breakfast during busy mornings.  He suggests making them the night before so that you have a chance to catch a few extra minutes of sleep!