This gorgeous little recipe is perfect for Christmas, New Year's, or Mother's Day morning, because all you have to do when you want to eat is assemble and bake. See how to make it in Step by Step Scrambled Eggs in Puff Pastry. You can omit the puff pastry shells if you'd like. Make the eggs as directed and chill, then just stir in the salt and pepper and sprinkle with Swiss cheese; bake the eggs at 350 degrees F for 30-35 minutes until a thermometer registers 140 degrees F.
Prep Time: 30 minutes
Cook Time: 25 minutes
Ingredients:
- 1 sheet frozen puff pastry, thawed
- 3 tablespoons butter, divided
- 2 tablespoons grated Parmesan cheese
- 10 eggs
- 1/4 cup heavy cream
- 3/4 cup bottled Alfredo sauce
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded Swiss or Colby cheese
- Toppings:
- Crisply cooked crumbled bacon
- Caviar
- Salsa
- Chopped chives
- Chopped green onion
Preparation:
Preheat oven to 400 degrees F. Unfold the puff pastry sheet and place on work surface. Cut into 9 equal squares using a sharp knife. Turn muffin cups upside down and drape the squares over alternate cups (to give the pastry room to expand). Gently press the dough to form around the cups.
Bake for 4-6 minutes or until pastry is set and very light golden brown. Let cool for 3 minutes, then invert into wire rack to cool completely. Cover and let stand at room temperature.
Using 1 tablespoon butter, grease a 1-1/2 quart baking dish; sprinkle with Parmesan cheese and set aside. In large bowl, combine eggs with heavy cream; beat until frothy.
Melt remaining 2 tablespoons butter in large saucepan over medium heat. Add eggs to hot butter; cook and stir until eggs are set but still moist. Remove from heat and fold in Alfredo sauce; do not combine completely. Place in prepared baking dish. Cover and refrigerate for up to 48 hours.
When ready to eat, preheat oven to 350 degrees F. Place the pastry cups on a cookie sheet. Sprinkle egg mixture with salt and pepper and fold in gently. Spoon egg mixture into pastry cups and sprinkle with Swiss cheese. Bake for 22-27 minutes or until eggs are hot in the center (140 degrees F on instant-read thermometer), and pastry is deep golden brown on bottom and edges. Offer a selection of toppings and let each diner choose for herself. Serves 6-8
Bake for 4-6 minutes or until pastry is set and very light golden brown. Let cool for 3 minutes, then invert into wire rack to cool completely. Cover and let stand at room temperature.
Using 1 tablespoon butter, grease a 1-1/2 quart baking dish; sprinkle with Parmesan cheese and set aside. In large bowl, combine eggs with heavy cream; beat until frothy.
Melt remaining 2 tablespoons butter in large saucepan over medium heat. Add eggs to hot butter; cook and stir until eggs are set but still moist. Remove from heat and fold in Alfredo sauce; do not combine completely. Place in prepared baking dish. Cover and refrigerate for up to 48 hours.
When ready to eat, preheat oven to 350 degrees F. Place the pastry cups on a cookie sheet. Sprinkle egg mixture with salt and pepper and fold in gently. Spoon egg mixture into pastry cups and sprinkle with Swiss cheese. Bake for 22-27 minutes or until eggs are hot in the center (140 degrees F on instant-read thermometer), and pastry is deep golden brown on bottom and edges. Offer a selection of toppings and let each diner choose for herself. Serves 6-8
