Title: Baked sausage cups and scrambled eggs
 Categories: Breakfast
      Yield: 6 Servings
 
MMMMM------------------------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

MMMMM-----------------------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.