Baked Sausage Cups and Scrambled Eggs

• 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
• 13 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.

pork sausage meat, rolled oats, salt, sage, eggs, milk, butter, eggs, salt, black pepper, milk

Taken from recipeland.com/recipe/v/baked-sausage-cups-scrambled-eg-43763 (may not work)