These savoury Phyllo Egg cups with Boursin cheese and Italian chicken sausage are so tasty and just as beautiful. They’re perfect for a weekend brunch or as an appetizer if you want to impress your guests. The cups themselves are so versatile. You can fill them with pretty much anything; sweet or savoury.
When I originally made this recipe, I planned to use pre-made frozen Phyllo cups. Working with Phyllo dough can be intimidating, after all. So, off I went to the grocery store, only to find they were sold out. Instead, I came back with a box of frozen Phyllo sheets. I decided to go ahead with the sheets, and I am so glad I did. The cups came out beautifully light and flaky, and to be honest, I think they look much nicer than the pre-made ones (I might be biased). The best part? I get to give myself all the credit.
In this recipe, we are pre-cooking the shells and the scrambled egg mixture separately, putting them together, and then returning them to the oven to melt the cheese. This way, the cups stay nice and crispy and we avoid any sogginess.
Working with Phyllo Dough doesn’t have to be intimidating. I have a few tips to help you out:
- Thaw the Phyllo dough in the fridge. A few hours before you plan to use it, leave it out on your kitchen counter to come to room temp.
- Try to work somewhat quickly, as Phyllo dough tends to dry out pretty fast.
- In order to prevent the dough from drying out, place a damp kitchen towel over the dough, and just remove the towel to grab each sheet as you go.
I hope you all enjoy this recipe, let me know in the comments below!
Phyllo Egg Cups with Boursin Cheese and Sausage
Light and Flaky Phyllo Cups filled with Eggs, Italian Chicken sausages, Boursin Cheese, onions and herbs.
- 6-8 sheets Phyllo dough
- ½ pound Italian chicken sausages, removed from casing (about 2-3 links)
- 6 large eggs
- 2 tbsp butter, melted
- 1 medium onion
- 3 tbsp garlic and fine herb Boursin cheese
- ½ cup Mozzarella
- ¼ cup Parsley
- Salt and pepper to taste
- Prepare the Phyllo Cups. Preheat oven to 375°F. Lay one sheet of phyllo dough onto your surface. Lightly brush with melted butter and place a second sheet on top. Repeat this process until all the Phyllo sheets are stacked together. Using a knife, cut the phyllo dough into 12 even squares. Spray a muffin pan with baking spray and press the phyllo squares into the muffin pan cups. Bake the cups for 12-14 minutes until slightly golden.
- While the cups are baking, prepare the filling. Whisk eggs in a medium size bowl. Heat 1 tsp butter in a large non-stick pan on medium-high heat. Add onion and sauté 2-3 minutes until soft and translucent. Add sausage to the pan, breaking up any large lumps with a wooden spoon. Sauté 6-8 minutes until sausage is cooked. Lower heat to medium-low and add the eggs. Season with salt & pepper. Scramble eggs and sausage with spatula. Once eggs are just set but still slightly runny, remove from heat. Mix in the Boursin cheese and parsley. Reserve some parsley for garnish.
- Add 2-3 tbsp of filling to each phyllo cup. Top with the mozzarella cheese. Return the cups to oven for another 3-5 minutes until cheese is melted. Garnish with remaining parsley.