Recipe - Baked Sausage Cups And Scrambled Eggs

SAUSAGE CUPS
1 pound Pork sausage meat
One half cup Quaker Oats, uncooked
(quick or oldfashioned)
One half teaspoon Salt
One half teaspoon Rubbed sage
1 Egg
One half cup Milk

SCRAMBLED EGGS
1 tablespoon Butter or margarine
9 Eggs
1 teaspoon Salt
1 ds Pepper (optional)
1/3 cup Milk

For sausage cups, combine all ingredients thoroughly. Firmly press into
six 5oz. ovenproof custard cups. Place in shallow baking pan. Bake in
preheated moderate oven (350 F.) about 45 minutes. Unmold; drain on
absorbent paper.

For eggs, melt butter in large skillet over low heat. Beat together eggs,
salt, pepper and milk until fluffy. Pour into skillet. Cook, stirring
lightly until eggs are just barely set. Arrange sausage cups around eggs
on serving platter. Garnish with parsley.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip