Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Pork sausage |
| 6 larges | Eggs |
| 2 larges | Egg whites |
| 2 tablespoons | Water |
| 1 tablespoon | Chives; minced |
| 1 cup | 1% low-fat milk |
| 2 tablespoons | All-purpose flour |
| ¼ teaspoon | Pepper |
| ⅛ teaspoon | Salt |
| ½ cup | Shredded swiss cheese; (2 ounces) |
| \N \N | 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.
Formatted by RecipeLu, Orginal post by Janie McKinney <janiemckinney@...> 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@...> on Nov 24, 1997