4 (2.1 oz.) pkg. frozen mini phyllo shells
12 oz. reduced-fat cream cheese, at room temperature
1 (8 oz.) pkg. shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 large eggs, slightly beaten
1 cup oil-packed sundried tomatoes, chopped and drained
1 cup fresh basil, chopped
2 cloves garlic, minced
Black pepper

Preheat oven to 350. Divide the frozen phyllo shells between two rimmed baking sheets.
Set the baking sheets aside. Place cream cheese, mozzarella cheese, Parmesan cheese, eggs, sundried tomatoes, basil and garlic in bowl of a large mixer or a food processor. Blend on low speed of mixer or pulse of food processor until ingredients come together and are well combined. Season with black pepper. Place 1 teaspoon of mixture in each phyllo shell.
Bake until cheese bubbles and the shells are crisp and brown. 8-10 minutes. Remove from oven and serve warm. Can be made earlier in the day and reheated in preheated 350 oven for 3-4 minutes.