Upside-Down Waffle And Egg Cups. New Music From Condescending.

Your morning mug of whatever will love being joined by these Upside-Down Waffle And Egg Cups. Each cup is chock full of egg, sausage and cheese baked over a mini waffle. Bonus…they can be made ahead and quickly reheated for a hot breakfast bite on a busy day.

Upside-Down Waffle And Egg Cups


12 frozen mini waffles, toasted
2 cups shredded cheddar cheese
1 (9-10 ounce) pkg frozen cooked breakfast sausage links, thawed and chopped
6 eggs, lightly beaten
3 tablespoons milk
2 tablespoons grated Parmesan cheese
½ teaspoon black pepper
¼ teaspoon salt
Maple syrup, to serve


1. Preheat oven to 375°F. Grease twelve 2 1/2-inch muffin cups.

2. Place mini waffles in prepared muffin cups. Sprinkle with 1 cup of the cheddar cheese. Top with sausage and remaining 1 cup cheddar cheese.

3. In a medium bowl combine next five ingredients then spoon over filling in muffin cups.

4. Bake 15 to 18 minutes or until set and golden. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Drizzle with maple syrup before serving.

Note: To make ahead prepare as directed, except remove egg cups from muffin tin and cool completely. Store the egg cups in refrigerator up to 5 days or freeze in an airtight container up to 3 months. To serve, microwave one egg cup at a time until heated through, about 15 to 20 seconds if chilled or 30 seconds if frozen.

Makes 12

Recipe from Better Homes & Gardens

I don’t mean to be condescending, but I’m certainly gonna be playing it. Condescending doing Condescending. So brilliantly perfect to play while starting your day.

Check out Condescending on Bandcamp where you can buy the music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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