Upside-Down Waffle and Egg Cups

By á-4084

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
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• Maple Syrup

Details

Adapted from bhg.com

Preparation

Step 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.
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.