MAKES: 12 SERVINGS
SERVING SIZE: 1 EGG CUP
MAKES: 12 EGG CUPS
PREP: 15 MINS
BAKE: 15 MINS 375°F
COOL: 5 MINS
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
- 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.
- In a medium bowl combine next five ingredients (through salt). Spoon over filling in muffin cups.
- 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.