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

6 eggs

1 cup half-and-half

8 sheets frozen phyllo dough, thawed

4 Tbs. butter, melted

1 cup shredded sharp white Cheddar cheese

1 1⁄2 cups grape tomatoes, coarsely chopped

1 Tbs. olive- oil-andvinegar salad dressing

1 tsp. chopped fresh thyme

Heat oven to 350°F. Coat 12 muffin cups with cooking spray. Whisk eggs, half-and-half, 1⁄ tsp. salt and 1⁄ tsp. pepper. 2 4 Keeping phyllo covered and working with 1 sheet at a time, brush and stack 4 sheets dough with 2 Tbs. 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.

Servings: 6. Kitchen time: 30 min. Total time: 1 hr., 10 min. Calories: 362 Protein: 15g Fat: 26g (14g. sat.) Chol.: 241mg Carbs.: 18g Sodium: 609mg Fiber: 1g Sugar: 3g