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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4.0 by 4 people

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  • Makes: 12 servings
  • Serving Size: 1 egg cup
  • Makes: 12 egg cups
  • Prep: 15 mins
  • Bake: 15 mins 375°F
  • Cool: 5 mins

Upside-Down Waffle and Egg Cups

Directions

  1. 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.
  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.

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.

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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.
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Reviews (1)

4 Ratings
179 Days Ago
5.0
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!

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