Baked Sausage Cups With Scrambled Eggs |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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BAKED SAUSAGE CUPS WITH SCRAMBLED EGGS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Betts Estate in Fort Worth, Texas in 1999. Ingredients:
2 pounds pork sausage meat |
1/2 cup uncooked old fashioned oats |
1/2 teaspoon salt |
1/2 teaspoon rubbed sage |
2 eggs |
1/2 cup milk |
2 tablespoons butter |
egg mixture |
9 eggs |
2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup milk |
Directions:
1. For sausage cups combine all ingredients thoroughly then firmly press into six custard cups.
2. Place in shallow baking pan then bake at 350 for 45 minutes.
3. Pour out of cups and drain on absorbent paper.
4. For egg mixture melt butter in large skillet over low heat.
5. Beat together eggs, salt, pepper and milk until fluffy then pour into skillet.
6. Cook stirring lightly until eggs are just barely set.
7. Arrange sausage cups around eggs on serving platter then garnish with parsley.
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