Tomato Feta Breakfast Cups

We love breakfast at our house, so I am always on the lookout for new recipes. I love tomatoes and I can eat feta cheese right out of the package. Together, they make a perfect combination. 
My hubby, on the other hand, does not eat feta cheese and not a fan of tomatoes. Before he met me, he would not even touch tomatoes. Now, I got him to the point where he will eat some tomatoes if they are mixed with other ingredients. Sometimes, he even sneaks in tomatoes into sandwiches that he makes for himself. Yes, you heard me right, he sneaks the tomatoes into his own sandwiches. I don’t know how, but that’s what he tells me. 
Since he doesn’t eat feta cheese, I added cheddar cheese to his cups instead. His breakfast cups were pretty good, but mine ROCKED! Of course!

Makes 6 cups:

Phyllo dough (about 36 thin, 3×3 sheets)
2 tbs melted butter
4 eggs
1 tbs heavy cream
salt, pepper
4 tbs chopped tomatoes
5-6 sliced cherry tomatoes
4 tbs feta cheese

1. Preheat the over to 350, grease a 6-cup muffin pan
2. Separate the phyllo dough into 6, 6-slice portions. Place the portions in between damp sheets of paper towels so they don’t dry out. Place one slice of dough on the board. Brush lightly with butter. Place the second slice of dough right on the top and brush that one with butter. Repeat 6 times.
 *Note: Be careful with phyllo dough. It is very thin so handle with care and love.

3. Carefully place the buttered dough into the muffin cups. Center of the dough to center of the hole. Fit well, but be gentle.
4.  In a small mixing bowl, whisk eggs, salt, pepper and heavy cream until well combined.
5.  Place some of the chopped tomatoes at the bottom of each cup.

6.  Place the feta cheese into the muffin cups (for my hubby’s, I used cheddar)

7. Pour the egg mixture evenly between the 6 muffin cups.
8. Place some slices of cherry tomatoes on top of the egg mixture.

9. Bake the cups for 15-20 minutes (until the eggs are firm).




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  1. These look really good!

  2. You are a woman after my own heart! I love, love, love the combination of tomatoes, feta cheese and eggs. You bet I will be making these! Thanks!

  3. Oh my, those turned out beautifully! I will definitely be trying these!

  4. These look fantastic! Thanks so much for sharing.

  5. These look delicious and easy, too! I might be trying these for breakfast tomorrow!

  6. Good Morning Lyuba,
    I would just love to wake up to these wonderful Tomato Feta Breakfast Cups, they look awesome! Hope you have a wonderful week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. Oh my how yummy!! My mouth is totally watering! Thanks for sharing with us at Link It Up Thursday.

  8. This looks great! These would be a hit at my house. Thanks for linking them to Scrumptious Sunday!

  9. Your wonderful recipe is being featured @ Tonights Link and Greet party @CountryMommaCooks…have great weekend:)

  10. yum!!

    featuring these today on Serenity Saturday Link Party.

    Natasha xxx

  11. I saw these featured at Sundae Scoop features over at I Heart Naptime. They look delicious. I’m pinning them to try them later!

  12. This was featured on Addicted to Recipes and it caught my eye. Tomato and feta – yes please! I have phyllo pastry that has just been sitting around waiting for me to use it and I think this would be perfect.

  13. Hello to all. I love this kind of minis, I have a question: can I use other kind of crust? Thanks for shering and congratulatiosn for your blog.

  14. This is such a fun little recipe, Lyuba! I have some phyllo dough in my freezer. This would be a perfect recipe to make with it. Pinned!

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