Categories: Breakfast 
      Yield: 6 servings 
  
--------------------------------SAUSAGE CUPS-------------------------------- 
      1 lb Pork sausage meat 
    1/2 c  Quaker Oats, uncooked 
           -- (quick or old-fashioned) 
    1/2 ts Salt 
    1/2 ts Rubbed sage 
      1    Egg 
    1/2 c  Milk 
 
-------------------------------SCRAMBLED EGGS------------------------------- 
      1 tb Butter or margarine 
      9    Eggs 
      1 ts Salt 
      1 ds Pepper (optional) 
    1/3 c  Milk 
  
  For sausage cups, combine all ingredients thoroughly.  Firmly press into 
  six 5-oz. 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