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Baked Sausage Cups and Scrambled Eggs

Baked Sausage Cups and Scrambled Eggs Baked Sausage Cups and Scrambled Eggs

Homemade sausage cups with scrambled eggs for an all-in-one breakfast recipe.















Sausage cups
1 pound pork sausage meat
½ cup rolled oats
quick or old-fashioned
½ teaspoon salt
½ teaspoon sage
1 each eggs
½ cup milk
Scrambled eggs
1 tablespoon butter
or margarine
9 large eggs
1 teaspoon salt
1 dash black pepper
cup milk


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 20152% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 356mg 119%
Sodium 732mg 30%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 27g
Vitamin A 10% Vitamin C 0%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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