Egg and sundried tomato filo cups
These filo cups are great for breakfast or a savoury snack.
Download Recipe
a
Choose carefully
V
Vegetarian
NF
Nut free
Breakfast
Snack
Ingredients
Serves
people
Method
- Preheat oven to 180°C. Lightly grease a 1-cup capacity, non-stick muffin pan with spray oil.
- Spray one side of a filo pastry sheet lightly with oil. Fold in half, spray, and fold in half again. Cut folded pastry sheet in half, and use each half to line a muffin hole, pressing down to fit. Repeat with remaining pastry (spray, fold, cut, place in muffin hole).
- Divide sundried tomato strips between muffin holes, putting a small amount into each hole.
- In a large bowl, whisk together the milk and half the eggs and season with black pepper. Pour mixture in muffin holes, dividing evenly between each hole. Make sure you leave room (1cm or more) in the top of each hole for the remaining eggs.
- Crack one egg into each muffin hole, and top with a sprinkling of grated cheese.
- Bake for 20–30 minutes or until golden and cooked through. Allow to cool for 5 minutes before removing from their trays. Serve warm or cold.
Recipe tips
- Contains dairy, eggs and gluten
- Try replacing the sundried tomatoes with mushrooms and/or spinach for a different vegetarian option.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
Register your interest
"*" indicates required fields