This recipe easily doubles to serve four. You can bake puff pastry shells the day before. Remove tops and reheat on a baking sheet at 350° for five minutes.
Southern Living NOVEMBER 2008
1. Bake 4 pastry shells according to package directions. Reserve remaining shells for another use.
2. Melt butter in a medium-size nonstick skillet over medium heat; add ham and green onions. Sauté 2 minutes or until green onions are tender. Add eggs, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 1 to 2 minutes or until eggs are thickened and moist. (Do not over stir.) Gently fold in Gruyère Cheese Sauce.
3. Spoon egg mixture into prepared pastry shells. Sprinkle with cheese and paprika. Garnish, if desired. Serve immediately.
Chicken-and-White Cheddar Casserole: Substitute extra-sharp white Cheddar cheese for Gruyère, Cheddar Cheese Sauce for Gruyère Cheese Sauce, and chopped cooked chicken for ham. Proceed with recipe as directed.
Go to Full Version of