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
1 diced tomato
1/2 diced yellow onion
1/2 tsp salt and 1/2 tsp pepper
recipe (makes 3 servings)
preheat oven to 350F
to a pan over medium heat add olive oil and minced garlic
let cook for 3-5 mins until fragrant, then add onions and tomato
sauté for 5-8 mins and set aside
place phyllo shells onto a sheet pan
crack 2 eggs into a medium mixing bowl and whisk
add sautéed tomato and onion, along with salt and pepper
pour ~2 tbsp of mixture into each shell so that it is filled to the top
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.