Recipe: Baked Sausage Cups and Scrambled Eggs
Breakfast and BrunchBAKED SAUSAGE CUPS AND SCRAMBLED EGGS
FOR THE SAUSAGE CUPS:
1 lb pork sausage meat
1/2 cup Quaker Oats, uncooked (quick or old-fashioned)
1/2 tsp salt
1/2 tsp rubbed sage
1 egg
1/2 cup milk
FOR THE SCRAMBLED EGGS:
1 tbsp butter or margarine
9 eggs
1 tsp salt
1 dash pepper (optional)
1/3 cup milk
TO PREPARE THE SAUSAGE CUPS:
Combine all ingredients for the sausage cups thoroughly. Firmly press into six 5-oz. ovenproof custard cups. Place in shallow baking pan.
Bake in preheated moderate oven (350 degrees F.) about 45 minutes. Unmold; drain on absorbent paper.
TO PREPARE THE 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.
Servings: 6
Source: The Quaker Oats Company
FOR THE SAUSAGE CUPS:
1 lb pork sausage meat
1/2 cup Quaker Oats, uncooked (quick or old-fashioned)
1/2 tsp salt
1/2 tsp rubbed sage
1 egg
1/2 cup milk
FOR THE SCRAMBLED EGGS:
1 tbsp butter or margarine
9 eggs
1 tsp salt
1 dash pepper (optional)
1/3 cup milk
TO PREPARE THE SAUSAGE CUPS:
Combine all ingredients for the sausage cups thoroughly. Firmly press into six 5-oz. ovenproof custard cups. Place in shallow baking pan.
Bake in preheated moderate oven (350 degrees F.) about 45 minutes. Unmold; drain on absorbent paper.
TO PREPARE THE 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.
Servings: 6
Source: The Quaker Oats Company
MsgID: 3145297
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (6)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (6)
Board: Daily Recipe Swap at Recipelink.com
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