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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