Upside Down Breakfast Stacks

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Total Time
26mins
Prep
10 mins
Cook
16 mins

Seen on facebook; original recipe can be found at http://www.culinary.net/recipes/RecipeDetail.aspx?ID=7833. Sounds like something my grandchildren will like! Make this more savory by adding a bit of minced onion, minced green pepper, or chives to the egg mixture! I plan to try this with some tomato jam! Add a salad and you have lunch, or dinner!

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Ingredients

Nutrition

Directions

  1. PREHEAT oven to 375°F If using glass custard cups, reduce heat to 350°F.
  2. Coat 6 muffin cups, or glass custard cups generously with non-stick cooking spray.
  3. Combine eggs, salt and pepper, and optional cheese of your choice!
  4. Divide evenly between prepared muffin cups.
  5. Top with sausage patty.
  6. Whisk pancake mix and water together in medium bowl until smooth. Pour evenly over sausage.
  7. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. (If you add a bit of minced onion, green peppers, or chives to the egg mixture, add one minute to the bake time.).
  8. Cool 2 minutes. Invert onto baking sheet.
  9. Sprinkle immediately with cheese, if desired (if you didn't add them to the eggs!).
  10. Serve warm with syrup, or jam of your choice, if desired.
  11. NOTE: Make this more savory by adding a bit of minced onion, minced green pepper, or chives to the eggs, before adding to the muffin cups! Add a salad and make it lunch or dinner!