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Breakfast Shepherd's Pie
Serving Size : 4
4 ounces pork sausage, bulk
6 large eggs
2 large egg whites
2 tablespoons water
1 tablespoon chives -- minced
1 cup low-fat (1% milk fat) milk
2 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/8 teaspoon salt
1/2 cup Swiss cheese (2 ounces) -- shredded
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.
Per serving (excluding unknown items): 118 Calories; 6g Fat (50% calories from fat); 10g Protein; 4g Carbohydrate; 275mg Cholesterol; 175mg Sodium
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
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Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
