1. Prepare Tomato Sauce, if desired. Preheat oven to 350°F. Grease 4 (2-1/2-inch) muffin cups. Brush 1 sheet of phyllo with butter. Top with another sheet; brush with butter. Cut stack into 6 (4-inch) squares. Repeat with remaining 2 sheets. Stack 3 squares together, rotating so corners do not overlap. Press into prepared muffin cup. Repeat with remaining squares.
2. Sprinkle 1 teaspoon cheese into each phyllo-lined cup. Break 1 egg into each cup. Sprinkle onion over eggs. Season with salt and pepper. Bake 15 to 20 minutes or until pastry is golden and eggs are set. Serve with Tomato Sauce, if desired.
Tomato Sauce
Ingredients
1
can (16 ounces) whole tomatoes, undrained, chopped
1
clove garlic, minced
1/2
cup chopped onion
1
tablespoon white wine vinegar
1/2
teaspoon salt
1/4
teaspoon dried oregano leaves
Combine tomatoes, garlic, onion, vinegar, salt and oregano in medium saucepan. Cook, stirring occasionally, over medium heat until onion is tender, about 20 minutes. Serve warm.
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