Upside-Down Waffle and Egg Cups
What's better than your favorite breakfast foods combined in a mini cup? Not much. Eat up.
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Upside-Down Waffle and Egg Cups
Directions
- 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.
Recipe Collections
Reviews (1)
K-RO1180
30 Days Ago
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!