Baked Sausage Cups And Scrambled Eggs Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
SAUSAGE CUPS
1 lbs: Pork sausage meat,
1/2 tsp: Rubbed sage,
1/2 cup: Quaker Oats, uncooked
1: Egg,
--, quick or old-fashioned
1/2 cup: Milk,
1/2 tsp: Salt,
SCRAMBLED EGGS
1 tbsp: Butter or margarine,
1 dash: Pepper, optional
9: Eggs,
1/3 cup: Milk,
1 tsp: Salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Breakfast