Recipe#10698

Title: Breakfast Casserole 09

rec.food.recipes archive

4 ounces bulk pork sausage
 6 large eggs
 2 large egg whites
 2 tablespoons water
 1 tablespoon minced chives
 1 cup low-fat (1% milk fat) milk
 2 tablespoons all-purpose flour
 1/4 teaspoon white pepper or black pepper
 1/8 teaspoon salt
 1/2 cup shredded Swiss cheese (2 ounces)
 Paprika
 In a 10-inch nonstick skillet, cook the sausage over moderate heat
 until cooked through. In a medium-size bowl, whisk together the
 eggs, egg whites, water, and chives. Pour over sausage in skillet.
 Cook, gently scrambling the eggs with a wooden spoon, for 5 minutes
 or just until firm yet moist. Spoon into 4 lightly greased 10-ounce
 custard cups.  In a medium-size saucepan, whisk together the milk,
 flour, pepper, and salt.  Cook over moderate heat, whisking
 constantly, until mixture starts to thicken. Cook and whisk for 2
 minutes more or until thickened. Stir in the Swiss cheese until
 melted. Spoon the cheese mixture over the eggs. Cover and refrigerate
 for 8 to 24 hours.
 Preheat oven to 350 F. Bake casseroles, covered, for 40 minutes or
 until heated through. Sprinkle with paprika before serving.
 Makes 4 main-dish servings.