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Preheat oven to 375 degrees F.
Butter 4 muffin cups. In a small bowl, combine melted butter and garlic. On a
cutting board, stack 3 phyllo sheets and cut into fourths, forming 12 squares.
Cover phyllo with a damp paper towel when not in use because it dries out quickly.
Press 1 phyllo square (one sheet thick) into bottom of each muffin cup. (Don't
worry if phyllo tears) Brush with butter. Add another layer of phyllo and brush
with butter. Repeat a third time. Bake for 10 minutes. Carefully remove phyllo
baskets from muffin cups and cool on wire rack. In a medium bowl, beat eggs and
add 1 tablespoon water. Melt 2 tablespoons butter in a medium skillet and add
eggs. Sprinkle ham over eggs. Scramble eggs to desired doneness. Sprinkle in
cheese and stir until melted. Season with salt and pepper and spoon into phyllo
baskets.
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