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    Misc: Baked Sausage Cups & Scrambled Egg


    Source of Recipe


    www.ichef.com

    List of Ingredients




    SAUSAGE CUPS:
    1 pound pork sausage
    1/2 cup Quaker oats
    1/2 teaspoon salt
    1/2 teaspoon rubbed sage
    1 egg
    1/2 cup milk

    SCRAMBLED EGGS:
    1 tablespoon butter
    9 eggs
    1 teaspoon salt
    1 dash pepper
    1/3 cup milk

    Recipe



    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 (350ºF.) 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.

 

 

 

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