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.
Recipe from Better Homes & Gardens
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