*  Exported from  MasterCook  *
 
                    BAKED SAUSAGE CUPS & SCRAMBLED EGGS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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       t            Salt
    1       d            Pepper (optional)
      1/3   c            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.
   
   Source: Our Favorites for family and friends Reprinted
   with permission from The Quaker Oats Company
   Electronic format courtesy of Karen Mintzias
  
 
 
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