Oatmeal Sausage Cups (4 servings) 2/3 cup quick or old-fashioned oats 1 pound roll sausage 1/4 cup milk 1 egg white 1 Tablespoon finely chopped onion 2 teaspoons butter 8 large eggs - beaten 1/2 cup soft cream cheese (plain or herb) 3/4 cup chopped seeded tomato - drained 2 Tablespoons fresh chopped chives salt and pepper - to taste Preheat oven to 350F. To prepare oatmeal cups, combine sausage, oats, milk, egg white and onion in medium bowl. Divide mixture evenly among 12 muffin pan cups. Press mixture firmly on bottom and up sides to form hollow cups. Bake 12 to 15 minutes or until cooked through. Drain cups on paper towels and keep warm. To prepare filling, melt butter in large skillet. Add eggs; cook, stirring frequently. When almost done, fold in remaining ingredients; cook until eggs reach desired doneness. Divide mixture evenly among sausage cups; serve hot. Refrigerate leftovers. This makes 12 cups. 3 cups makes a nice serving size. This recipe comes from my favorite place in the world... Bob Evens Down On The Farm. Sausage cups can be prepared in advance and refrigerated overnight or frozen up to 1 month. Reheat when ready to fill. Mr Breakfast would like to thank MamaMia for this recipe. Recipe number 234. Submitted 5/7/2002.