Scrambled Egg Brunch Shells

Name: Scrambled Egg Brunch Shells
Total time: 1 h
Ingredients: 3 tablespoons butter; 4 1/2 teaspoons all-purpose flour; 1 1/2 cup whole milk; 3/4 cup shredded Swiss cheese (about 3 ounces); 1/2 cup shredded Parmesan cheese; 6 egg; 1 teaspoon vegetable oil; 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions; 2 tablespoons chopped fresh chives

www.puffpastry.com

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Total: 60

Servings: 6

Ingredients

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3 tablespoons butter4 1/2 teaspoons all-purpose flour1 1/2 cup whole milk3/4 cup shredded Swiss cheese (about 3 ounces)1/2 cup shredded Parmesan cheese6 egg1 teaspoon vegetable oil1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions2 tablespoons chopped fresh chives

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Instructions

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Step 1

Heat 2 tablespoons butter in a 2-quart saucepan over medium heat. Add the flour and stir for 1 minute or until the mixture is smooth. Slowly whisk in 1 1/4 cups milk. Cook and stir for 2 minutes or until the mixture bubbles and thickens. Gradually stir in the cheeses. Cook and stir for 5 minutes or until the mixture is smooth and the sauce begins to bubble. Cover the saucepan. Set aside and keep warm.

Step 2

Beat the eggs and remaining milk in a medium bowl.

Step 3

Heat the oil and remaining butter in a 10-inch skillet over medium heat. Add the eggs. Cook and stir until the eggs are set but still moist, stirring occasionally.

Step 4

Divide the eggs evenly among the pastry shells. Top each with about 3 tablespoons cheese mixture and sprinkle evenly with the chives.

Step 5

Make-Ahead: The cheese sauce can be made ahead and stored in a tightly sealed container in the refrigerator for up to 2 days. Reheat over low heat, stirring constantly.

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