Ingredients

4 sheets phyllo dough
2 tbsp (25 mL) butter, melted
1/4 cup (50 mL) grated Monterey Jack cheese
4 eggs
4 tsp (20 mL) finely chopped green onion
Pinch of salt
Pinch of pepper

Directions

1. Place one sheet of phyllo dough on a work surface; brush with butter. Top with another sheet of phyllo; brush with butter. Repeat with remaining phyllo and butter. Cut each layered rectangle lengthwise in half, then crosswise into thirds, to make a total of 12 squares.

2. Stack three of these squares in each of four greased muffin cups, rotating squares in each cup so corners do not overlap. Sprinkle 1 tbsp (15 mL) of cheese and crack one egg into each cup. Sprinkle with green onion, salt and pepper.

3. Bake in 350°F (180°C) oven for 20 to 22 minutes or until eggs are set and pastry is golden brown. Serve hot.