Baked Sausage Cups& Scrambled Eggs

* Exported from MasterCook *

BAKED SAUSAGE CUPS & SCRAMBLED EGGS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUSAGE CUPS-----
1 lb Pork sausage meat
1/2 c Quaker Oats, uncooked
-- (quick or old-fashioned)
1/2 ts Salt
1/2 ts Rubbed sage
1 Egg
1/2 c Milk
-----SCRAMBLED EGGS-----
1 tb Butter or margarine
9 Eggs
1 t Salt
1 d Pepper (optional)
1/3 c Milk

For sausage cups, combine all ingredients thoroughly.
Firmly press into six 5-oz. ovenproof custard cups.
Place in shallow baking pan. Bake in preheated
moderate oven (350 F.) about 45 minutes. Unmold;
drain on absorbent paper.

For eggs, melt butter in large skillet over low heat.
Beat together eggs, salt, pepper and milk until
fluffy. Pour into skillet. Cook, stirring lightly
until eggs are just barely set. Arrange sausage cups
around eggs on serving platter. Garnish with parsley.

Source: Our Favorites for family and friends Reprinted
with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias



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