Oatmeal Sausage Cups with Sunshine Salsa

Sunshine Salsa


3 large sweet oranges
1/2 cup sweetened dried cranberries or sultanas
1 tablespoon fresh lime juice
1 to 3 tablespoons packed light brown sugar (to taste)


Peel, segment, and remove seeds from the oranges, cutting each segment into bite-size pieces. Combine oranges and remaining ingredients (add 1 tablespoon brown sugar to start) and stir well. Cover and let sit at room temperature while preparing the cups. Stir well, taste, and adjust sugar as needed. (Chopped mint leaves make a nice addition to this salsa.) Can be prepared up to 24 hours ahead and kept covered in the refrigerator. Bring to room temperature to serve.



1 pound roll sausage, uncooked
1 tablespoon finely chopped onion
2/3 cup rolled oats
1 large egg white
1/4 cup (scant) milk



8 large eggs
1/2 cup softened cream cheese
3/4 cup chopped and seeded tomatoes, drained
2 tablespoons snipped fresh chives, dill, or green onion tops
salt and pepper, to taste
1 cup shredded Italian or Mexican cheese blend


Preheat oven to 350 degrees F. In a medium bowl, combine the “cups” ingredients. Put into 12 muffin cups and press firmly to form cups. Bake 12 to 15 minutes or until done. Remove from oven, drain cups on paper towels, and keep warm. In a large skillet, begin scrambling eggs. When almost done, fold in other ingredients and finish cooking. Put in sausage cups and serve hot. Sausage cups can be prepared in advance and refrigerated or frozen. Reheat when ready to fill. Sprinkle each serving generously with the shredded cheese, and top with a portion of the orange salsa. Enjoy!

Cooking & Recipes


Serves 8.


Diane Halferty Corpus Christi, Texas

Leave a Comment