Jump to content
The Talon House
Sign in to follow this  


Recommended Posts


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)


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.

Share this post

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Sign in to follow this  

  • Create New...