Phyllo Egg Muffins With Dried Tomatoes

  • Difficulty: Basic
  • 40 minutes
  • 6 servings

Here is a new idea for an interesting and good looking snack. First crack some eggs, and mix them with spring onion and a few dried tomatoes. To wrap them, use phyllo pastry because it will make the dish much crunchier and even lighter, which is always something you need!

Ingredients Needed for Phyllo Egg Muffins With Dried Tomatoes

2 spring onions 1 tablespoon vegetable oil 2 pastrys sheets 4 eggs salt pepper 2 tablespoons of heavy cream ½ cup shredded mozzarella ½ cup shredded cheddar

How to Cook Phyllo Egg Muffins With Dried Tomatoes

  1. Preheat the oven to 360°F/180°C.
  2. Chop the spring onions and slice the dried tomatoes.
  3. Slice the phyllo sheet in about 4 inches (10 cm) length and 2 inches (5 cm) width.
  4. Use a 12 cup muffin tray and spray it with vegetable oil. Place the phyllo pastry in a flower pattern in the empty slots. Leave room in the middle for the filling.
  5. Crack the eggs in a large bowl and whisk them. Season with salt and pepper and thicken with heavy cream. Mix with the sliced veggies.
  6. Use this mixture to fill the muffins. Sprinkle some mozzarella over them.
  7. Bake them in the oven for the next 25 minutes and serve!

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