| 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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