Upside-Down Waffle and Egg Cups

Name: Upside-Down Waffle and Egg Cups
Prep time: 15 min
Yield: 12 egg cups
Ingredients: 12 frozen mini waffles, toasted; 2 cups shredded cheddar cheese (8 oz.); 1 ounce 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

Rating: 3.83 stars

6 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:

15 mins

bake:

15 mins at 375°

cool:

5 mins

Servings:

Yield:

12 egg cups

Nutrition Info

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
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.

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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; total fat 15g; saturated fat 6g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 131mg; sodium 443mg; potassium 143mg; carbohydrates 9g; fiber 0g; sugar 5g; protein 12g; trans fatty acid 0g; vitamin a 405IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 17mcg; vitamin b12 1mcg; calcium 193mg; iron 1mg.

Reviews

6 Ratings

5 star values: 3
4 star values: 1
3 star values: 1
2 star values: 0
1 star values: 1

Anonymous

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!

Anonymous

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.

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Upside-Down Waffle and Egg Cups

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Recipe Summary

Ingredients

Directions

To Make Ahead

Nutrition Facts

Reviews

All Reviews for Upside-Down Waffle and Egg Cups

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Upside-Down Waffle and Egg Cups

Gallery

Recipe Summary

Ingredients

Directions

To Make Ahead

Nutrition Facts

Reviews

All Reviews for Upside-Down Waffle and Egg Cups