Scrambled Egg Brunch Cups

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 Farm® Puff Pastry Shells, prepared according to package directions
• 2 tablespoon(s) chopped fresh chives

Preparation

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.