| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Roll sausage; uncooked |
| 1 |
tb |
Finely chopped onion |
| 2/3 |
c |
Rolled oats |
| 1 |
|
Egg white |
| 1/4 |
c |
(scant) milk |
| 8 |
|
Eggs |
| 1/2 |
c |
Soft cream cheese |
| 3/4 |
c |
Chopped and seeded tomatoes; drained |
| 2 |
tb |
Snipped fresh chives; dill, or green onion tops |
|
|
Salt and pepper to taste |
INSTRUCTIONS
CUPS
FILLING
Preheat oven to 350 degrees. In medium bowl, combine the "cups"
ingredients. Put in 12 muffin cups--press firmly to form cups. Bake 12-15
minutes or until done. Remove from oven, drain cups on paper towels and
keep warm.
In large skillet, begin scrambling eggs. When almost done, fold in other
ingredients and finish cooking. Put in sausage cups and serve hot. Sausage
cups can be prepared in advance and refrigerated or frozen. Reheat when
ready to fill. (We like to sprinkle grated cheese on top of the filling.)
Recipe from: Norma Jamieson, Nashville, TN Posted to TNT - Prodigy's Recipe
Exchange Newsletter by katiescarlett1@juno.com (L J G) on Jul 13, 1997
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