Overnight Breakfast Casseroles
Ingredients
- 6 lg Eggs
- 1/8 ts Salt
- 4 oz Pork sausage
- 1/2 c swiss cheese Shredded
- 1/4 ts Pepper
- Paprika
- 1 c milk, 1% low-fat
- 2 lg Egg whites
- 1 tb Chives minced
- 2 tb All-purpose flour
- 2 tb Water
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 on 0 Nov 1997 04:43:59 -0700, converted by MC_Buster. Recipe by: Readers Digest/rec.food.recipes Posted to recipelu-digest Volume 01 Number 299 by RecipeLu on Nov 24, 1997
