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Baked Sausage Cups & Scrambled Eggs




Source of Recipe


Internet


List of Ingredients




SAUSAGE CUPS

1 lb pork sausage meat
1/2 cup quaker oats, uncooked - (quick or o, ld-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


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 (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.

Servings: 6 servings