Upside-Down Waffle and Egg Cups

Name: Upside-Down Waffle and Egg Cups
Prep time: 15 min
Total time: 35 min
Yield: 12 egg cups
Ingredients: 12 frozen mini waffles, toasted; 2 cups shredded cheddar cheese (8 oz.); 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

5 Ratings
2 Reviews

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

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

bake:

15 mins

cool:

5 mins

total:

35 mins

prep:

15 mins

Servings:

Yield:

12 egg cups

Nutrition Info

Ingredients

12 frozen mini waffles, toasted
2 cups shredded cheddar cheese (8 oz.)
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

Directions

Step 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.

Advertisement
Step 2
In a medium bowl combine next five ingredients (through salt). Spoon over filling in muffin cups.
Step 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; fat 15g; cholesterol 131mg; saturated fat 6g; carbohydrates 9g; mono fat 5g; poly fat 2g; sugars 5g; protein 12g; vitamin a 404.5IU; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 17.3mcg; vitamin b12 0.7mcg; sodium 443mg; potassium 143mg; calcium 193mg; iron 0.9mg.

Sort by: Newest

Newest Oldest

the.amyola@att.net

08/19/2019

Next time I will use 8 or 9 eggs, 6 was not enough to really fill the muffin cups. I used chopped up bacon instead of sausage since that is what I had. My waffle rounds disappeared into the cooked eggs, so didn't look like the photo at all. But will try again with more eggs and veggies instead of a breakfast meat.

Kristy Martin

03/26/2018

This dish was both delicious and easy to make! It took a little longer to prep than I anticipated but I imagine the second time around it'll be a breeze. Don't forget to preheat the oven prior to assembling the cups like I did :) These reheated really well too by the way!

Back to Upside-Down Waffle and Egg Cups

All Reviews for Upside-Down Waffle and Egg Cups

- of Reviews

The Only Weed Identification Guide You'll Ever Need: 33 Common Weedy Plants to Watch For

6 Small Steps You Can Take Today to Get Organized for Good

5 Anti-Inflammatory Ingredients to Add to Your Smoothie for a Healthy Boost

Upside-Down Waffle and Egg Cups

Gallery

Recipe Summary

Ingredients

Directions

To Make Ahead

Nutrition Facts

Reviews (2)

All Reviews for Upside-Down Waffle and Egg Cups

Account

More

Account

More

Upside-Down Waffle and Egg Cups

Gallery

Recipe Summary

Ingredients

Directions

To Make Ahead

Nutrition Facts

Reviews (2)

All Reviews for Upside-Down Waffle and Egg Cups