Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Baked Sausage Cups And Scrambled Eggs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 6

1 Pound(s) Pork sausage meat
1/2 Cup(s) Quaker Oats, uncooked
quick or old-fashioned
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Rubbed sage
1 Egg
1/2 Cup(s) Milk
1 Tablespoon(s) Butter or margarine
9 Eggs
1 Dash(s) Pepper, optional
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

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

Scale this recipe to Servings [?]