Scrambled Egg Brunch Shells

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.
  • prep: 35 minutes
  • cook: 25 minutes
  • total: 60 minutes
  • Serves: 6

Recipe

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

Directions

  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.

  2. Beat the eggs and remaining milk in a medium bowl.

  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.

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

  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.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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