Overnight breakfast casseroles

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

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