Servings: 4 servings
Prep Time: 10 min
Cook Time: 12 min
1 cup diced ham
4 tablespoon butter
2 tablespoon water
3 sheets phyllo dough, thawed
2 cloves garlic, minced
6 tablespoon butter, melted
1 cup grated Cheddar cheese
salt and pepper to taste
Preheat oven to 375 degrees. Butter 4 muffin cups. In a small bowl, combine melted butter and garlic. On a cutting board, stack 3 phyllo sheets and cut into fourths, forming 12 squares. Cover phyllo with a damp paper towel when not in use because it dries out quickly. Press one phyllo square (one sheet thick) into bottom of each muffin cup. (Don’t worry if phyllo tears) Brush with butter. Add another layer of phyllo and brush with butter. Repeat a third time. Bake for 10 minutes. Carefully remove phyllo baskets from muffin cups and cool on wire rack. In a medium bowl, beat eggs and add 1 tablespoon water. Melt 2 tablespoons butter in a medium skillet and add eggs. Sprinkle ham over eggs. Scramble eggs to desired doneness. Sprinkle in cheese and stir until melted. Spoon into phyllo baskets.
Recipe courtesy Paula Deen
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