Breakfast

Mini Quiches in Phyllo Cups

Crisp cups filled with a cheesy mix of eggs, half-and-half, and herbs make a delectable breakfast that’s a cinch to whip up.

Yields

6 - 6 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 6 eggs
  • 1 c. half-and-half
  • 8 sheets frozen phyllo dough thawed
  • 4 tbsp. butter melted
  • 1 c. shredded sharp white cheddar cheese
  • 1 1/2 c. grape tomatoes coarsely chopped
  • 1 tbsp. olive-oil-and-vinegar salad dressing
  • 1 tsp. chopped fresh thyme

Instructions

Heat oven to 350°F. Coat 12 muffin cups with cooking spray. Whisk eggs, half-and-half, 1/2 tsp. salt, and 1/2 tsp pepper.

Keeping phyllo covered and working with 1 sheet at a time, brush and stack 4 sheets dough with 2 tbsp butter, ending with butter.

Cut into 6 squares; fit 1 in each cup. Repeat. Divide cheese and egg mixture among cups. Bake 30 min.

Cool 5 min. Toss last 3 ingredients; divide among cups.

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