Cheesy Sausage Rotel Cups
This recipe for Cheesy Sausage Rotel Cups combines the flavors of spicy sausage, Rotel tomatoes, Colby Jack cheese, and Velveeta in crispy mini phyllo shells. These are individual-serving appetizers with lots of texture and spicy flavor!

If you could eat one food for the rest of your life, what would it be? Out of all of the delicious food I've had in my life, mine would be good old Rotel Dip.
I'm not kidding when I say I'm obsessed. You can ask my family - if the health factor didn't count, I would eat this every meal for the rest of my life. I make it just about every game day during football season and for any special occasion that calls for an easy appetizer. Sometimes, to put a little spin on it, I'll make these Cheesy Sausage Cups instead.
The recipe is a little different than the one I use for the dip, on purpose. Just adding Rotel dip would result in soggy, mushy phyllo cups - nobody wants that! After a little trial and error, I was able to make the adjustments to the dip that prevent soggy phyllo cups but still capture the rich, spicy flavor of a Rotel dip.
Why You'll Love This Recipe
This is the perfect appetizer and it's ready in a matter of minutes. Having them in these handy dandy mini phyllo shells makes them single-serve appetizers that are way easier to eat on the go. You'll have less mess, and the crispy phyllo gives it a unique crunch that you don't get with tortilla chips.
Here's a warning though - if you take these to a party, don't expect to bring any extras home. They are always the hit of the get-together and you will get lots of requests for the recipe. They're addictive and a total crowd pleaser!
Rotel Cups Leftover Storage
I'll be honest - Rotel cup leftovers just aren't as good. I rarely have leftovers from this recipe...they are that yummy! But, if you do end up with a few extra cups, refrigerate in an airtight container for 3-4 days after baking. They can be reheated in an oven or an air fryer for 4-6 minutes at 350 degrees.
The recipe makes a double serving of the filling (so enough for 6 packs of Phyllo shells). It's difficult to halve the recipe because of the amount of ingredients you can typically buy in a pack. I freeze the second half in a quart-sized Ziploc bag. When you need a quick appetizer, thaw the filling and pair with 3 more packs of phyllo cups!
Ingredients
- 3 packs frozen mini phyllo shells
- 16 oz hot breakfast sausage
- 8 oz cream cheese
- 1 cup shredded Colby jack cheese
- 8 oz Velveeta cheese
- 10 ounces Rotel tomatoes & green chilies, drained
See recipe card for full information on ingredients and quantities.
Recipe Variations
This recipe can definitely be changed up to your flavor profile.
- Use bacon (or bacon bits) instead of sausage
- Instead of breakfast sausage, use chorizo, Italian sausage, or andouille sausage
- Instead of Rotel, use Italian diced tomatoes
- Change up the cheese - instead of Colby jack, use pepper jack, cheddar, or Swiss cheese
Step by Step Instructions
Directions
Preheat oven to 350 degrees. Cook, crumble, and drain sausage. Cut cream cheese and Velveeta into small chunks.
In a microwave-safe medium bowl, add cubed cream cheese, shredded Colby jack cheese, cubed Velveeta, and Rotel tomatoes. Microwave for 2 minutes. Stir well, then stir in cooked sausage. (If cheese mixture is not completely melted at this point, microwave for another minute.)
Scoop cheese and sausage mixture into phyllo shells. Place shells on a nonstick cookie sheet.
Bake at 350 degrees for 13-15 minutes.
Recipe FAQs
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Cheesy Sausage Rotel Cups
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Ingredients
- 3 packs frozen mini phyllo shells
- 16 oz hot breakfast sausage
- 8 oz cream cheese
- 1 cup Colby jack cheese shredded
- 8 oz Velveeta cheese
- 10 ounces Rotel tomatoes & green chilies drained
Instructions
- Preheat oven to 350 degrees.
- Cook, crumble, and drain sausage.
- Cut cream cheese and Velveeta into small chunks. In a microwave-safe medium bowl, add cubed cream cheese, shredded Colby jack cheese, cubed Velveeta, and Rotel tomatoes and microwave for 2 minutes. Stir well, then stir in cooked sausage.
- (If cheese mixture is not completely melted at this point, microwave for another minute.)
- Scoop cheese and sausage mixture into phyllo shells. Place shells on a nonstick baking sheet.
- Bake at 350 degrees for 13-15 minutes.
Notes
- The recipe makes a double serving of the filling (so enough for 6 packs of Phyllo shells). I freeze the second half in a quart-sized ziploc bag. When you need a quick appetizer, thaw the filling and pair with 3 more packs of phyllo cups!
- You can swap out mild sausage for hot to reduce the spiciness, but I personally love the little kick that the hot sausage gives it. Totally up to you!
- Variations
- Use bacon (or bacon bits) instead of sausage
-
- Change up the cheese instead of Colby jack, use pepper jack, cheddar, or swiss cheese
- Instead of Rotel, use Italian diced tomatoes
- If you end up with a few extra cups, refrigerate in an airtight container for 3-4 days after baking. They can be reheated in an oven or an air fryer for 4-6 minutes at 350 degrees.
These sound amazing!!! I have fridge pie crust, do you suppose I could use that in place of phyllo??
That should definitely work! I'd use some kind of muffin pan to form them if you're doing that, and not sure on the cook time - potentially longer since it's pie crust, but I'd just keep a close eye on it.
Can these appetizers be frozen?
If you're freezing, I would freeze the filling separately, thaw and fill the phyllo cups when you're ready to serve. The phyllo would more than likely get soggy if frozen with the filling.
are the shells thawed or filled while frozen?
I fill them while still frozen.
Thank you and Happy Holidays.
I am making this for a large graduation party. Should I bake and then freeze or do they have to be made fresh?
I like to make the filling ahead of time and freeze if needed. Then, when you're ready to serve, fill the phyllo cups and bake! I wouldn't freeze the phyllo cups and filling together, that would make the phyllo super soggy.
What about baking the the complete dish and then freezing? I’m making like 250 of them for a 10am party.
I wouldn't recommend freezing the cups after filling. They're almost guaranteed to get soggy!