Photo: Jennifer Davick; Styling: Rose Nguyen
Prep Time
25 Mins
Cook Time
6 Mins
Bake Time
20 Mins
Makes 2 servings

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.

How to Make It

Step 1

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

Step 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.

Step 3

Spoon egg mixture into prepared pastry shells. Sprinkle with cheese and paprika. Garnish, if desired. Serve immediately.

Step 4

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.

Ratings & Reviews

Michelle0606's Review

December 24, 2013
This recipe has become a brunch favorite. Even my Father-in-Law loves it and he is a picky eater.

RebekahB's Review

December 22, 2008
I will definitely be making this dish again. It's easy to pull off and looks very elegant. I made it for the first time when my VERY picky brother-in-law came to visit, so I used white cheddar cheese instead of Gruyere. Even he liked it. In fact, everyone cleaned their plates!