| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Breakfast | 6 | Servings | |
INGREDIENTS
| 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 |
| 1 | tb | Butter or margarine |
| 9 | Eggs | |
| 1 | ts | Salt |
| 1 | ds | Pepper (optional) |
| 1/3 | c | Milk |
INSTRUCTIONS
SAUSAGE CUPS SCRAMBLED EGGS 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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