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Baked Sausage Cups and Scrambled Eggs




Source of Recipe


Marla


List of Ingredients




Baked Sausage Cups and Scrambled Eggs


SAUSAGE CUPS:


1 lb Pork sausage meat
1/2 c Quaker Oats, uncooked
-- (quick or old-fashioned)
1/2 ts Salt
1/2 ts Rubbed sage
1 Egg
1/2 c Milk
SCRAMBLED EGGS:
1 tb Butter or margarine
9 Eggs
1 ts Salt
1 ds Pepper (optional)
1/3 c 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 mins.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