Upside-Down Waffle and Egg Cups

MAKES: 12 SERVINGS
SERVING SIZE: 1 EGG CUP
MAKES: 12 EGG CUPS
PREP: 15 MINS
BAKE: 15 MINS 375°F
COOL: 5 MINS

 

 

 


Ingredients

12 frozen mini waffles, toasted

2 cups shredded cheddar cheese (8 oz.)

1 9 ounce pkg. frozen cooked breakfast sausage links, thawed and chopped

6 eggs, lightly beaten

3 tablespoons milk

2 tablespoons grated Parmesan cheese

1/2 teaspoon black pepper

1/4 teaspoon salt

Maple Syrup


Directions
  1. Preheat oven to 375 degrees F. Grease twelve 2 1/2-inch muffin cups. Place mini waffles in prepared muffin cups. Sprinkle with 1 cup of the cheddar cheese. Top with sausage and remaining 1 cup cheddar cheese.
  2. In a medium bowl combine next five ingredients (through salt). Spoon over filling in muffin cups.
  3. Bake 15 to 18 minutes or until set and golden. Cool in muffin cups on a wire rack 5 to 10 minutes. Remove from muffin cups. Drizzle with maple syrup before serving.

From the Test Kitchen
TO MAKE AHEAD

Prepare as directed, except remove egg cups and cool completely. Place in a single layer in an airtight container. Store in refrigerator up to 5 days or freeze up to 3 months. To serve, microwave one egg cup at a time until heated through, allowing 15 to 20 seconds if chilled or 30 seconds if frozen.


Nutrition Facts (Upside-Down Waffle and Egg Cups)

Per serving: 221 kcal , 15 g fat (6 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 131 mg chol. , 443 mg sodium , 9 g carb. , 0 g fiber , 5 g sugar , 12 g pro.