Baked Sausage Cups & Scrambled Eggs
Homemade sausage cups with scrambled eggs for an all-in-one breakfast recipe.
Yield
6 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sausage cups | |||
| 1 | pound |
pork sausage meat
|
* |
| ½ | cup |
rolled oats
quick or old-fashioned |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sage
rubbed |
*
|
| 1 | each |
eggs
|
|
| ½ | cup |
milk
|
|
| Scrambled eggs | |||
| 1 | tablespoon |
butter
or margarine |
|
| 9 | large |
eggs
|
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
black pepper
optional |
*
|
| ⅓ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sausage cups | |||
| 453.6 | g |
pork sausage meat
|
* |
| 118 | ml |
rolled oats
quick or old-fashioned |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sage
rubbed |
*
|
| 1 | each |
eggs
|
|
| 118 | ml |
milk
|
|
| Scrambled eggs | |||
| 15 | ml |
butter
or margarine |
|
| 9 | large |
eggs
|
|
| 5 | ml |
salt
|
|
| 1 | dash |
black pepper
optional |
*
|
| 79 | ml |
milk
|
|
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.
