Breakfast Gratin of Sausage, Eggs & Chiles
Preheat oven to 375°
Lightly spray a 1-1/2 quart gratin or shallow baking dish with vegetable oil; set aside.
Lightly spray a nonstick skillet with vegetable oil; add sausage and onion and cook over moderate heat until onion is softened. Remove skillet from heat, let the mixture cool; stir in the green chilies, jalapeno, and Monterey Jack cheese.
In a small saucepan melt the butter, whisk in the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the milk in a stream, whisking, and bring the mixture to a boil. Simmer 3 minutes. Remove pan from heat and whisk in egg yolks, 1 at a time, the Parmesan, and salt and pepper to taste. Stir the sauce into the sausage mixture.
Beat the egg whites until they froth, add cream of tartar, and continue beating until they hold stiff peaks. Stir one-fourth of the whites into the sausage mixture, then gently fold in the remainder.
Pour mixture into prepared gratin dish, and bake 25 minutes. Serve hot.