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LOCATION: Recipes >> Breakfast / Brunch >> Breakfast Casserole 16

Print this Recipe    Breakfast Casserole 16

OVERNIGHT BREAKFAST CASSEROLES

4 ounces bulk pork sausage
6 large eggs
2 large egg whites
2 tablespoons water
1 tablespoon minced chives
1 cup low-fat (1% milk fat) milk
2 tablespoons all-purpose flour
1/4 teaspoon white pepper or black pepper
1/8 teaspoon salt
1/2 cup 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.

Makes 4 main-dish servings.

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3 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
weekend treat, January 2, 2006 - 08:28 PM
Reviewer: N.K.Somarelli from New York State,USA
This was great to eat,but you start to fix it at nite,(dishes,spoons & etc...)then in the morning you have to cook again,(dishes,spoons & etc...)is it worth all the prep?It is something different,a change from regular breaskfast.Very tasty thats true.

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