Baked Sausage Cups And Scrambled Eggs Recipe

• 1 lb Pork sausage meat
• 1/2 c. Quaker Oats, uncooked (quick or possibly old-fashioned)
• 1/2 tsp Salt
• 1/2 tsp Rubbed sage
• 1 x Egg
• 1/2 c. Lowfat milk
• 1 Tbsp. Butter or possibly margarine
• 9 x Large eggs
• 1 tsp Salt
• 1 dsh Pepper (optional)
• 1/3 c. Lowfat milk

1. For sausage c., combine all ingredients thoroughly.
2. Firmly press into six 5-ounce.
3. ovenproof custard c.. Place in shallow baking pan.
4. Bake in preheated moderate oven (350 F.) about 45 min.
5. Unmold; drain on absorbent paper.
6. For Large eggs, heat butter in large skillet over low heat.
7. Beat together Large eggs, salt, pepper and lowfat milk till fluffy.
8. Pour into skillet.
9. Cook, stirring lightly till Large eggs are just barely set.
10. Arrange sausage c. around Large eggs on serving platter.
11. Garnish with parsley.

sausage meat, oats, salt, sage, egg, milk, butter, eggs, salt, pepper, milk

Taken from cookeatshare.com/recipes/baked-sausage-cups-and-scrambled-eggs-75594 (may not work)