Scrambled Eggs in Puff Pastry
1 sheet frozen puff pastry, thawed
3 tbs butter, divided
2 bs grated Parmesan cheese
10 eggs
1/4 cup heavy cream
3/4 cup bottled Alfredo sauce
1/2 tsp salt
1/8 tsp pepper
1 cup shredded Swiss or Colby cheese
Toppings:
crisply cooked crumbled bacon
caviar
salsa
chopped chives
chopped green onion
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 tbs 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 tbs 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 (145 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.
You can also bake this recipe immediately. Cook the eggs completely, fold in the Alfredo sauce and salt and pepper. Spoon the egg mixture into the cups, sprinkle with the cheese, and bake for 15-18 minutes until hot. Serve immediately.