Puffed Eggs Surprise

(10 servings) Printable Version

2 packages Pepperidge Farm puffed pastry shells (baked according to directions)
1 dozen eggs - beaten
1/4 cup shredded Monterey Jack cheese
1/4 cup chopped ham
2 Tablespoons chopped scallions
5 large mushrooms (sliced and sauteed)
1/4 cup all-purpose flour
1/4 cup butter
2 cups milk
1 additional cup Monterey Jack cheese - grated

Scramble eggs until wet and soft, fold in the ham, scallions and 1/4 cup of cheese and put in prepared puffed pastry shell. Put back in oven for 5 minutes to crisp shell and finish cooking egg. Cover with cheese sauce. Add sauteed mushrooms for garnish.

For Cheese Sauce: Mix together flour and butter until texture is like wet sand. Blend in milk; cook until thickens, boil slowly. Add 1 cup of cheese, blend but do not boil.

I like making these for group brunches. They look and taste special without having to do a lot of work. Plus, all servings are ready to eat at the same time.

Mr Breakfast would like to thank wcat_1 for this recipe.

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