|
Rise and Shine Sausage Oatmeal Cups
Makes 12 sausage cups
|
|
|
|
|
|
Image © Publications International, Ltd.
|
|
Rise and Shine Sausage Oatmeal Cups
|
|
|
|
Ingredients
|
|
Oatmeal Cups
|
|
1
|
pound BOB EVANS® Original Recipe Roll Sausage
|
|
2/3
|
cup quick or old-fashioned oats
|
|
1/4
|
cup milk
|
|
1
|
egg white
|
|
1
|
tablespoon finely chopped onion
|
|
Filling
|
|
2
|
teaspoons butter
|
|
8
|
eggs, beaten
|
|
1/2
|
cup soft cream cheese (plain or herb)
|
|
3/4
|
cup chopped seeded tomato, drained
|
|
2
|
tablespoons snipped fresh chives, fresh dill or green onion tops
|
|
|
Salt and black pepper to taste
|
|
|
|
|
|
|
|
|
|
Preheat oven to 350°F. To prepare oatmeal cups, combine sausage, oats, milk, egg white and onion in medium bowl. Divide mixture evenly among 12 muffin pan cups. Press mixture firmly on bottom and up sides to form hollow cups. Bake 12 to 15 minutes or until cooked through. Drain cups on paper towels and keep warm.
|
|
To prepare filling, melt butter in large skillet. Add eggs; cook, stirring frequently. When almost done, fold in remaining ingredients; cook until eggs reach desired doneness. Divide mixture evenly among sausage cups; serve hot. Refrigerate leftovers.
|
| |
|
Note
Sausage cups can be prepared in advance and refrigerated overnight or frozen up to 1 month. Reheat when ready to fill.
|
|
|
|
© Bob Evans®
|
|
|
Nutrients per Serving
|
|
(1 sausage cup)
|
|
Calories
|
208
|
|
Calories from Fat
|
68 %
|
|
Total Fat
|
15 g
|
|
Saturated Fat
|
6 g
|
|
Cholesterol
|
178 mg
|
|
Carbohydrate
|
4 g
|
|
Fiber
|
>1 g
|
|
Protein
|
12 g
|
|
Sodium
|
268 mg
|
|
|
|
Dietary exchanges
|
|
2 Meat
|
|
2 Fat
|
|
|
|
|
|
|
|
|
Click here for printable version