Crispy Tomato-Cheddar Breakfast Cups Recipe

Name: Crispy Tomato-Cheddar Breakfast Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings, 1 filled phyllo cup (66 g) each
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

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

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 12 servings, 1 filled phyllo cup (66 g) each

Instructions

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.