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Scrambled Egg Brunch Shells

Scrambled Egg Brunch Shells

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Prepared puff pastry shells are filled with tender scrambled eggs and crowned with a savory cheesy sauce. Served as an elegant brunch dish, or for a special Sunday night supper, this dish is sure to please.

serves 6 people

Ingredients

cost per recipe: $6.55

The price is determined by the national average.

  • 3

    tablespoons butter

  • 4 1/2

    teaspoons all-purpose flour

  • 1 1/2

    cups 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

view nutrition info

How to Make It

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. Beat the eggs and remaining milk in a medium bowl. 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. Divide the eggs evenly among the pastry shells. Top each with about 3 tablespoons cheese mixture and sprinkle evenly with the chives.
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.

Recipe Tips

  • 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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Made With
(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

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