Rise & Shine Sausage Oatmeal Cups


For the cups:

1 pound ground pork sausage, uncooked

1 T finely chopped onion

2/3 cup rolled oats

1 egg white

Scant ¼ cup milk

For the filling:

8 eggs

½ cup soft cream cheese (plain or herb)

¾ cup chopped and seeded tomatoes, drained

2 T fresh chives, dill or fresh onion tops

Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine the “cups” ingredients listed above.
  3. Divide the mixture evenly into 12 muffin tin cups.
  4. Press mixture firmly around the bottom and sides to form hollow cups.
  5. Bake 12-15 minutes or until done.
  6. Remove from oven, drain cups on paper towels, and keep warm.
  7. In large skillet, begin scrambling the eggs. When almost done, fold in remaining ingredients and finish cooking.
  8. Divide the mixture into the sausage cups and serve hot.
  9. Make 12 sausage cups. Refrigerate leftovers.

COOK’S NOTE: Sausage cups can be prepared in advance and refrigerated or frozen. Reheat when ready to fill.


“Prep ahead recipes” are key to serving my family protein-packed breakfasts that will fuel their active days ahead. Rise & Shine Sausage Oatmeal Cups fill the bill! This recipe usually gets pulled from the box when company’s coming because it’s an easy way to feed a crowd. Thanks to the wonders of modern technology, I now know this recipe originated as an ad for Bob Evans sausage.