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A perfect Mothers Day Breakfast from Paula Deen


  • 6 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 3 sheets phyllo dough, thawed
  • 8 eggs
  • 2 tablespoons water
  • 4 tablespoons butter
  • 1 cup diced ham
  • 1 cup grated Cheddar
  • Salt and pepper


  • Preheat oven to 375 degrees F.
  • Butter 4 muffin cups.
  • In a small bowl, combine melted butter and garlic.
  • On a cutting board, stack 3 phyllo sheets and cut into fourths, forming 12 squares.
  • Cover phyllo with a damp paper towel when not in use because it dries out quickly.
  • Press 1 phyllo square (one sheet thick) into bottom of each muffin cup. (Don't worry if phyllo tears)
  • Brush with butter.
  • Add another layer of phyllo and brush with butter. Repeat a third time.
  • Bake for 10 minutes.
  • Carefully remove phyllo baskets from muffin cups and cool on wire rack.
  • In a medium bowl, beat eggs and add 1 tablespoon water.
  • Melt 2 tablespoons butter in a medium skillet and add eggs.
  • Sprinkle ham over eggs.
  • Scramble eggs to desired doneness.
  • Sprinkle in cheese and stir until melted.
  • Season with salt and pepper and spoon into phyllo baskets

Categories: Breakfast 

Author Credit: Paula Deen

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