Baked sausage cups & scrambled eggs

Yield: 6 Servings

Measure Ingredient
1 pounds Pork sausage meat
½ cup Quaker Oats, uncooked (quick or old-fashioned)
½ teaspoon Salt
½ teaspoon Rubbed sage
1 Egg
½ cup Milk
1 tablespoon Butter or margarine
9 Eggs
1 teaspoon Salt
1 dash Pepper (optional)
⅓ cup Milk

SAUSAGE CUPS

SCRAMBLED EGGS

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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