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Baked sausage cups and scrambled eggs
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| Artist: |
_ |
| Categories: |
Baked, Breakfast, Eggs |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | SAUSAGE CUPS | | 1
| lbs | 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 | | | SCRAMBLED EGGS | | 1
| tbsp | Butter or margarine | | 9
| | Eggs | | 1
| tsp | Salt | | 1
| dash | Pepper (optional) | | 1/3
| cup | Milk |
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Procedures:
| 1 | For sausage cups, combine all ingredients thoroughly. | | 2 | Firmly press into six 5-oz. | | 3 | Ovenproof custard cups. | | 4 | Place in shallow baking pan. | | 5 | Bake in preheated moderate oven (350°F). | | 6 | About 45 minutes. | | 7 | Unmold; drain on absorbent paper. | | 8 | For eggs, melt butter in large skillet over low heat. | | 9 | Beat together eggs, salt, pepper and milk until fluffy. | | 10 | Pour into skillet. | | 11 | Cook, stirring lightly until eggs are just barely set. | | 12 | Arrange sausage cups around eggs on serving platter. | | 13 | Garnish with parsley. |
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