Crispy Tomato-Cheddar Breakfast Cups

By carol gorman

Elevate everyday eggs with this pretty brunch dish, featuring a mixture of eggs and cheese baked in crispy phyllo cups. A topping of tomatoes and fresh thyme adds an elegant finish.

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Ingredients

• 4 frozen phyllo dough sheets, thawed
• 3 Tbsp. butter, melted
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 6 eggs
• 1 cup Cracker Barrel Shredded Light Double Cheddar Cheese
• 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
• 1 Tbsp. chopped fresh thyme, divided
• 2 tomatoes, seeded, chopped

Preparation

Step 1

Heat oven to 350ºF.

Stack phyllo sheets on cutting board, lightly brushing each sheet with butter before covering with next sheet. Cut into 12 squares. Press 1 phyllo square into each of 12 muffin pan cups.

Whisk cream cheese product and eggs in medium bowl until blended. Add cheddar, Parmesan and half the thyme; mix well. Spoon into phyllo cups.

Top with tomatoes and remaining thyme.

Bake 18 to 20 min. or until egg mixture is set and edges of phyllo crusts are golden brown. Cool 5 min. before removing from pan to serve.