Sumac Spiced Egg and Pastry Cups
These delightful breakfast cups feature a flaky, savory pastry shell cradling a spiced egg filling infused with the tangy notes of sumac and fresh herbs. It's a vibrant and satisfying way to start your day, inspired by the fresh flavors of Turkish breakfast.
Prep Time
25 min
Difficulty
Easy
Servings
6
Calories
220 kcal
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin.
- 2
Lay one sheet of phyllo dough on a clean surface. Brush lightly with melted butter. Top with another sheet and repeat until you have 3 layers. Cut into 6 equal squares.
~3 min - 3
Gently press each phyllo square into a muffin cup, allowing the edges to overlap and create a cup shape. Repeat with the remaining phyllo sheets to create 6 cups.
~4 min - 4
In a mixing bowl, whisk together eggs, milk, sumac, parsley, dill, salt, and pepper until well combined.
~2 min - 5
If using, stir in crumbled feta cheese into the egg mixture.
~1 min - 6
Carefully pour the egg mixture evenly into each phyllo cup, filling them about two-thirds full.
~2 min - 7
Bake for 18-20 minutes, or until the egg is set and the phyllo is golden brown and crispy.
~19 min - 8
Let the cups cool slightly in the muffin tin before carefully removing them. Serve warm.
~3 min
Tips
- To prevent phyllo from drying out, keep the unused sheets covered with a damp kitchen towel while you work.
- These can be made ahead of time and reheated gently in a low oven or toaster oven.
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