Baked Sausage Cups And Scrambled Eggs

No second class citizen, the body is a “temple of the Holy Spirit” (1 Cor. 6:19) and is indispensable to the activity of the heart. Without it we would have no access to the physical world and we simply would not be persons. Accordingly, Paul could not imagine a person without a corporeal nature (1 Cor. 15). The whole person consists of body and heart together. Both are essential and neither can function in the material realm in isolation of the other.

Edward Welch

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	t	Salt
1/2	t	Rubbed sage
1		Egg
1/2	c	Milk
1	T	Butter or margarine
9		Eggs
1	t	Salt
1	ds	Pepper, optional
1/3	c	Milk

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 342 Calories From Fat: 203 Total Fat: 22.2g Cholesterol: 372.7mg Sodium: 1245.3mg Potassium: 461.9mg Carbohydrates: 3.2g Fiber: <1g Sugar: 3g Protein: 30g