Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Lyda Burnette
Recipe by Southern Living November 2008

Gallery

Credit: Jennifer Davick; Styling: Rose Nguyen

Recipe Summary test

prep:
25 mins
cook:
6 mins
bake:
20 mins
total:
51 mins
Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake 4 pastry shells according to package directions. Reserve remaining shells for another use.

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  • 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.

  • 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.

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