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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.

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