Scrambled Egg Brunch Shells

Step 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.

Step 2

Beat the eggs and remaining milk in a medium bowl.

Step 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.

Step 4

Divide the eggs evenly among the pastry shells. Top each with about 3 tablespoons cheese mixture and sprinkle evenly with the chives.

Step 5

Make-Ahead: The cheese sauce can be made ahead and stored in a tightly sealed container in the refrigerator for up to 2 days. Reheat over low heat, stirring constantly.