---------- Recipe via Meal-Master (tm) v8.02
       Title: Baked Sausage Cups and Scrambled Eggs
  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