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Baked Sausage Cups and Scrambled Eggs Recipe

Serves 6


  • 1 lb pork sausage meat
  • 1/2 cup quaker oats, uncooked (quick or old-fashioned)
  • 1/2 tsp salt
  • 1/2 tsp rubbed sage
  • 1 egg
  • 1/2 cup milk
  • 1 tbsp butter or margarine
  • 9 eggs
  • 1 tsp salt
  • Dash pepper (optional)
  • 1/3 cup milk


1. For sausage cups, combine all ingredients thoroughly.
2. Firmly press into six 5-oz ovenproof custard cups.
4. Place in shallow baking pan.
5. Bake in preheated moderate oven at 350 F about 45 minutes.
6. Unmold; drain on absorbent paper.
7. For eggs, melt butter in large skillet over low heat.
8. Beat together eggs, salt, pepper and milk until fluffy.
9. Pour into skillet.
10. Cook, stirring lightly until eggs are just barely set.
11. Arrange sausage cups around eggs on serving platter.
12. Garnish with parsley before serving.


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Main Ingredient:Egg
Meat and Poultry / Pork / Sausage

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