Ingredients:

  • 16 oz phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/2 cup cooked ham, finely diced
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat for 3-4 sheets, stacking them, then cut the stack into 2-inch squares.
  2. Gently press each phyllo square into a mini muffin tin, pinching the edges to create a well. Bake the empty shells for 5 minutes until pale gold to seal the pastry.
  3. In a medium bowl, whisk the eggs and heavy cream until uniform and frothy. Fold in the diced ham, shredded cheddar, and minced chives. Season with salt and pepper.
  4. Fill each pre-baked phyllo shell about 3/4 full with the egg mixture.
  5. Bake for 12–15 minutes until the pastry edges are deep mahogany-gold and the egg centers are set but springy.
  6. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack.