Baked Sausage Cups And Scrambled Eggs Recipe
Servings: 6
Ingredients
- 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
Directions
- For sausage c., combine all ingredients thoroughly. Firmly press into six 5-ounce. ovenproof custard c.. Place in shallow baking pan. Bake in preheated moderate oven (350 F.) about 45 min. Unmold; drain on absorbent paper.
- For Large eggs, heat butter in large skillet over low heat. Beat together Large eggs, salt, pepper and lowfat milk till fluffy. Pour into skillet. Cook, stirring lightly till Large eggs are just barely set. Arrange sausage c. around Large eggs on serving platter. Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 392 | |
| Calories from Fat 275 | 70% |
| Total Fat 30.59g | 38% |
| Saturated Fat 10.64g | 43% |
| Trans Fat 0.16g | |
| Cholesterol 405mg | 135% |
| Sodium 1218mg | 51% |
| Potassium 366mg | 10% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.02g | 2% |
| Protein 23.27g | 37% |
