Baked Sausage Cups and Scrambled Eggs Recipe

Name: Baked Sausage Cups and Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pork sausage meat; 1/2 cup rolled oats uncooked; 1/2 teaspoon salt; 1/2 teaspoon sage; 1 each eggs; 1/2 cup milk; 1 tablespoon butter or margarine; 9 large eggs; 1 teaspoon salt; 1 dash black pepper; ⅓ cup milk

Servings: persons

1 pound pork sausage meat
1/2 cup rolled oats uncooked
1/2 teaspoon salt
1/2 teaspoon sage
1 each eggs
1/2 cup milk
1 tablespoon butter or margarine
9 large eggs
1 teaspoon salt
1 dash black pepper
⅓ cup milk

1
For sausage cups, combine all ingredients thoroughly.
2
Firmly press into six 5 ounce ovenproof custard cups.
3
Place in shallow baking pan.
4
Bake in preheated moderate oven about 45 minutes.
5
Unmold; drain on absorbent paper.
6
For eggs, melt butter in large skillet over low heat.
7
Beat together eggs, salt, pepper and milk until fluffy.
8
Pour into skillet.
9
Cook, stirring lightly until eggs are just barely set.
10
Arrange sausage cups around eggs on serving platter.
11
Garnish with parsley.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound pork sausage meat, 1/2 cup rolled oats uncooked, 1/2 teaspoon salt, 1/2 teaspoon sage, and more.

Yes, Baked Sausage Cups and Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Sausage Cups and Scrambled Eggs

How did you like this recipe?

Frequently Asked Questions