Title: Overnight Breakfast Casseroles
Categories: Casseroles, Breakfast, Eggs
Yield: 4 Servings

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

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
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
on Nov 24, 1997