An egg-ricotta mixture gets baked in phyllo and served with gravlax for a colorful, protein-packed breakfast.
In bowl, whisk first 4 ingredients; season. Lightly brush 6 cups in muffin pan with oil. Lightly brush each phyllo square with oil. Layer 3 phyllo squares in each cup. Divide egg mixture among cups. Bake at 350° until set, about 17 minutes. Serve with gravlax.
