• Cooking Time: 12–15
  • Servings: 12
  • Preparation Time: 20



  • 3 oz butter or butter blend
  • 2 dozen eggs, cracked, whipped to scramble
  • 2 tbsp mixed chopped herbs—(parsley, thyme, dill)
  • ¾ cup julienne sundried tomatoes
  • Salt and pepper to taste
  • 2 cups crumbled goat cheese or feta cheese
  • Butter flavored spray
  • Baby spinach for salad
  • 1 box phyllo pastry


  • Preheat oven to 350° F.
  • Melt butter in a sauté pan and scramble eggs with herbs, sun dried tomatoes and salt and pepper.
  • Remove to a bowl and cool.
  • Mix in crumbled cheese.
  • Spray large muffin tins with butter spray.
  • Lay out one sheet of phyllo, spray, lay another sheet on top, spray and repeat with one more sheet.
  • Cut into sixths.
  • Lightly press each piece into a cup and repeat with one more round of pastry.
  • Fill each cup with egg mixture, fold pastry over the top and spray to seal closed.
  • Bake in 350° F oven until browned.
  • To serve, place a bed of baby spinach on a plate, and place a warm egg purse in the center.

Author Credit: Jen Foy

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