1. Place one sheet of phyllo dough on a work surface; brush with butter. Top with a another sheet of phyllo; brush with butter. Cut into six 2-1/2-in. squares. (Keep remaining phyllo dough covered with plastic wrap to avoid drying out.) Repeat with remaining phyllo and butter.
2. Stack three squares of layered phyllo in each of the greased mini muffin cups, rotating squares so corners do not overlap. Sprinkle 1 teaspoon of cheese into each cup. Fill with beaten eggs and add one tomato to the center of each cup. Sprinkle with green onion, salt an pepper. Place on a baking sheet. Bake at 350 degrees F for 25-30 minutes or until eggs are completely set and pastry is golden brown.
3. To serve, arrange onion strips onto a bread and butter plate as a bed for the egg blossoms. Place three egg blossoms on each plate.