Delightfully light phyllo pastry cups willed with Black Forest ham, Black Diamond Mozza Cheddar Shredded Cheese and green onions, baked to golden brown perfection.
Courtesy of Alison Kent
ingredients
directions
Place one sheet of phyllo dough on a work surface, keeping remainder covered with a damp towel; brush with a bit of the butter. Top with another sheet of phyllo; brush with a bit more butter. Cut into six squares.
Stack three of these squares, rotating each square slightly for the points to be slightly offset from each other; press into each of two greased muffin cups. Repeat with remaining phyllo and butter to make eight cups.
In a small bowl, toss ham with mustard; divide among each cup. Sprinkle with half of the cheese. Crack an egg into each cup; top with remaining cheese and the green onions. Sprinkle with pepper.
Bake in preheated 350°F (180°C) oven until eggs are set and pastry is golden brown, 16 to 20 minutes.