1 cup reduced-fat shredded Cheddar cheese, divided
1 cup fat-free milk
1/3 cup sun-dried tomatoes, plus additional for garnish
1/2 teaspoon fresh or dried thyme
01Preheat oven to 350 degrees F. Lightly spray a 12-cup muffin pan* with non-stick cooking spray.
02In a small skillet over medium heat, heat oil. Cook leeks until softened, stirring frequently, about 5 minutes. Divide leeks among muffin cups and top with 2/3 cup of cheddar cheese.
03Blend milk, egg, sun-dried tomatoes and thyme in a blender or food processor for about 20 seconds or until tomato is minced. Pour milk mixture over cheese in muffin cups and top each with remaining cheese. Bake 30 minutes or until tops and edges are browned. Cool in pan for 3 minutes; serve warm or cold. Top with additional pieces of sun-dried tomato, if desired.
*May substitute with aluminum muffin cups or individual custard cups, if desired.