Baked Sausage Cups and Scrambled Eggs

Title: Baked Sausage Cups and Scrambled Eggs
Categories: Breakfast
Yield: 6 Servings

——————————–SAUSAGE CUPS——————————–
1 lb Pork sausage meat
1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 ts Salt
1/2 ts Rubbed sage
1 Egg
1/2 c Milk

——————————-SCRAMBLED EGGS——————————-
1 tb Butter or margarine
9 Eggs
1 ts Salt
1 ds Pepper (optional)
1/3 c Milk

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