Upside-Down Waffle and Egg Cups
Prep: 15 minutes
Bake: 15 minutes at 375 degrees
Cool: 5 minutes
Yield: 12 egg cups
- 12 frozen mini waffles, toasted
- 2 cups shredded cheese (8oz.)
- 1 nine ounce 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
Preheat oven to 375°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.
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.