Baked Sausage Cups And Scrambled Eggs
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Features of Baked Sausage Cups And Scrambled Eggs
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Served as breakfast. Non-vegetarian dish.
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Ingredients for Baked Sausage Cups And Scrambled Eggs (Click here for measurement conversion)
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SAUSAGE CUPS
1 lb Pork Sausage Meat
1/2 cup Quaker Oats, uncooked(quick or old-fashioned)
1/2 teaspoon Salt
1/2 teaspoon Rubbed Sage
1 Egg
1/2 cup Milk
SCRAMBLED EGGS
1 Tablespoon Butter or Margarine
9 Eggs
1 teaspoon Salt
1 ds Pepper (optional)
1/3 cup Milk
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Method for making Baked Sausage Cups And Scrambled Eggs
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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.
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Comments
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Serves: 6
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