Serves: 2-4 | Prep: 10 min | Cook: 20 min | Ready: 30 min
4 sheets phyllo pastry
2 T. butter melted
4 tsp. Parmesan cheese grated
4 large eggs
4 tsp. fresh spinach, *optional
4 tsp. diced ham or bacon, *optional
4 tsp. cheddar cheese, *optional
4 tsp. green onion minced, *optional
salt and pepper, to taste
The choice of ingredients for this recipe are limitless.
Sun dried or fresh tomatoes
Preheat oven to 350°F. Grease 4 (2-½-inch) muffin cups or use cupcake liners.
Brush 1 sheet of phyllo with butter. Top with another sheet and brush with butter. Cut stack into 6 (4-inch) squares. Repeat with remaining 2 sheets.
Stack 3 squares together, rotating so corners do not overlap. Press into prepared muffin cup. Repeat with remaining squares.
Sprinkle 1 teaspoon Parmesan cheese into each Phyllo-lined cup.
Break 1 egg into each cup.
Sprinkle remaining ingredients over eggs, then season with salt and pepper.
Bake 15 to 20 minutes or until pastry is golden and eggs are set.
Remove and serve immediately.