8 sheet phyllo dough, thawed
⅓ cup (75 mL) butter, melted (approx.)
1 cup (250 mL) diced Black Forest ham
2 tsp (10 mL) Dijon mustard
1 cup (250 mL) Black Diamond Mozza Cheddar Shredded Cheese
2 green onions, thinly sliced
1. Place one sheet of phyllo dough on a work surface, keeping remainder covered with a damp towel; brush with a bit of the butter. Top with another sheet of phyllo; brush with a bit more butter. Cut into six squares.
2. Stack three of these squares, rotating each square slightly for the points to be slightly offset from each other; press into each of two greased muffin cups. Repeat with remaining phyllo and butter to make eight cups.
3. In a small bowl, toss ham with mustard; divide among each cup. Sprinkle with half of the cheese. Crack an egg into each cup; top with remaining cheese and the green onions. Sprinkle with pepper.
4. Bake in preheated 350°F (180°C) oven until eggs are set and pastry is golden brown, 16 to 20 minutes.