Puffed Pastry Scrambled Egg Cups

 Puffed Pastry Scrambled Egg Cups

I love these little puffed pastry cups.  I get such a kick out of taking these flat cookie-like discs out of the oven and watching them puff up four times their size. And they are so buttery, light and flaky that I could sit and eat them by themselves! You can fill them with so many good things, both sweet and savory.  This time I decided to get creative for breakfast so I filled them with scrambled eggs topped with a mild cheese sauce.  They are wonderful! You have to try these my friends. You'll love them! 

Puffed Pastry Scrambled Egg Cups

1 pkg. (10 ounces) Pepperidge Farm Puff Pastry Shells

Sauce

3 tablespoons butter

4 1/2 teaspoons all-purpose flour

1 1/4 cups whole milk

3/4 cup shredded Swiss cheese 

1/2 cup shredded Parmesan cheese

Filling

6 eggs

¼ cup milk

Lay your puffed pastry rounds on a parchment lined baking sheet and bake in a preheated 400 degree oven for 20 minutes. Remove from oven and allow to cool slightly. Remove the little caps from each muffin. Eat those with a little cinnamon and sugar and you have a great snack! But back to breakfast! 

Cheese Sauce:  Melt butter in a 2-quart saucepan over medium heat. Add in the flour and stir for 1-2 minutes. 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.

Scrambled Eggs:  Beat the eggs and remaining milk in a medium bowl. Heat butter in a 10-inch skillet over medium heat. Add the eggs and keep stirring 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.

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