Baked Sausage Cups With Scrambled Eggs
From chefmeow 15 years ago
- 45 minutes to make
- Serves 6
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 shopping list
- 1/2 cup uncooked old fashioned oats shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon rubbed sage shopping list
- 2 eggs shopping list
- 1/2 cup milk shopping list
- 2 tablespoons butter shopping list
- egg mixture: shopping list
- 9 eggs shopping list
- 2 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/2 cup milk shopping list
How to make it
- For sausage cups combine all ingredients thoroughly then firmly press into six custard cups.
- Place in shallow baking pan then bake at 350 for 45 minutes.
- Pour out of cups and drain on absorbent paper.
- For egg mixture melt butter in large skillet over low heat.
- Beat together eggs, salt, pepper and milk until fluffy then pour into skillet.
- Cook stirring lightly until eggs are just barely set.
- Arrange sausage cups around eggs on serving platter then garnish with parsley.
The Rating
Reviewed by 3 people-
HIGH 5 FOR SURE!
txbackyardcook
in FORT WORTH loved it
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WHAT CAN I SAY IT COMES FROM FORT WORTH! LOL
txbackyardcook
in FORT WORTH loved it
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Nice dish to serve for fancy brunch,
taylorsue82
in Wapakoneta loved it
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