Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.