Upside-Down Waffle and Egg Cups


What's better than your favorite breakfast foods combined in a mini cup? Not much. Eat up.

Upside-Down Waffle and Egg Cups
Photo: Andy Lyons
Prep Time:
15 mins
Bake Time:
15 mins
Cool Time:
5 mins
Total Time:
35 mins
12 egg cups


  • 12 frozen mini waffles, toasted

  • 2 cup shredded cheddar cheese (8 oz.)

  • 1 9-10 ounce pkg. frozen cooked breakfast sausage links, thawed and chopped

  • 6 eggs, lightly beaten

  • 3 tablespoon milk

  • 2 tablespoon grated Parmesan cheese

  • ½ teaspoon black pepper

  • ¼ teaspoon salt

  • Maple Syrup


  1. 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.

  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.

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 (per serving)

221 Calories
15g Fat
9g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 221
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 131mg 44%
Sodium 443mg 19%
Total Carbohydrate 9g 3%
Total Sugars 5g
Protein 12g
Calcium 193mg 15%
Iron 0.9mg 5%
Potassium 143mg 3%
Folate, total 17.3mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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