Scrambled Egg Brunch Cups

Prep Time: 35 Minutes

Cook Time: 25 Minutes

Ready In: 60 Minutes

Servings: 6

Ingredients:

3 tablespoon(s) butter

4 1/2 teaspoon(s) all-purpose flour

1 1/2 cup(s) whole milk

3/4 cup(s) shredded swiss cheese (about 3 ounces)

1/2 cup(s) shredded parmesan cheese

6 eggs

1 teaspoon(s) vegetable oil

1 10-ounce package(s) pepperidge farmÂ® puff pastry shells, prepared according to package directions

2 tablespoon(s) 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.

By RecipeOfHealth.com