Puffed Eggs Surprise (10 servings) 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. Recipe number 808. Submitted 3/27/2003.