Ham, Egg, and Gouda Pastry Cups

Preheat your oven to 350°F (175°C).

Arrange the frozen puff pastry shells on a parchment-lined baking dish.

Bake the pastry shells for about 20 minutes, until puffed and lightly golden.

While the shells are baking, crack the eggs into a large mixing bowl.

Season the eggs with salt and pepper to your taste.

Whisk the eggs thoroughly until the yolks and whites are fully combined.

Melt butter in a large non-stick skillet over medium heat.

Add the diced ham to the skillet and cook for 1-2 minutes until warmed through.

Pour the whisked eggs over the ham in the skillet.

Cook, stirring gently, until the eggs are scrambled and just set. Remove from heat.

Once the pastry shells are done, remove them from the oven. Carefully remove the center 'hat' from each shell to create a cup.

Fill each pastry cup with a generous spoonful of the scrambled egg and ham mixture.

Top each filled pastry with shredded smoked Gouda cheese.

Place the pastry 'hats' back on top of the cheese.

Return the baking dish to the 350°F oven and bake for another 5-10 minutes, or until the cheese is completely melted and gooey.

Serve immediately and enjoy.