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  • Writer's pictureMeagan Currell

mini tomato quiches

I had some frozen phyllo dough cups leftover from Thanksgiving and thought I'd make them into breakfast bites for the week. I just sautéed some diced tomato and onion, whisked some eggs together, scooped of all the ingredients into the phyllo dough cups, baked in the oven for a few mins, and that's it!

You can add any ingredients you'd like to these (other vegetables, cheese, herbs, etc) and serve them fresh for a fun breakfast dish or freeze them to eat in the morning throughout the week for a quick breakfast.

Hope you enjoy xo


1 package (15 total) mini phyllo pastry shells

1 tbsp olive oil

1 tsp minced garlic

2 eggs

1 diced tomato

1/2 diced yellow onion

1/2 tsp salt and 1/2 tsp pepper

recipe (makes 3 servings)

  1. preheat oven to 350F

  2. to a pan over medium heat add olive oil and minced garlic

  3. let cook for 3-5 mins until fragrant, then add onions and tomato

  4. sauté for 5-8 mins and set aside

  5. place phyllo shells onto a sheet pan

  6. crack 2 eggs into a medium mixing bowl and whisk

  7. add sautéed tomato and onion, along with salt and pepper

  8. pour ~2 tbsp of mixture into each shell so that it is filled to the top

  9. place into the oven and bake for 8-12 mins until eggs are cooked fully through, and enjoy!

prep time: 30 mins

nutrition per serving: 177 calories, 7g protein, 17g carbohydrate, 8g carbohydrate, 1g fiber, 306g sodium.

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