| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Swiss | Casseroles, Breakfast, Eggs | 4 | Servings |
INGREDIENTS
| 4 | oz | Pork sausage |
| 6 | lg | Eggs |
| 2 | lg | Egg whites |
| 2 | tb | Water |
| 1 | tb | Chives; minced |
| 1 | c | 1% low-fat milk |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Pepper |
| 1/8 | ts | Salt |
| 1/2 | c | Shredded swiss cheese; (2 ounces) |
| Paprika |
INSTRUCTIONS
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. Formatted by RecipeLu, Orginal post by Janie McKinney <janiemckinney@usa.net> on 0 Nov 1997 04:43:59 -0700, converted by MC_Buster. Recipe by: Reader's Digest/rec.food.recipes Posted to recipelu-digest Volume 01 Number 299 by RecipeLu <recipelu@geocities.com> on Nov 24, 1997
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