Overnight Breakfast Casseroles
rec.food.recipes/Janie McKinney
Adapted from Reader's Digest

Preparation time: 10 minutes. Cooking time: 15 minutes.
Chilling time: 8 hours. Baking time: 40 minutes.

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.