Upside Down Breakfast Stacks - cooking recipe

Ingredients

nonstick cooking spray
3 large eggs, lightly beaten
1/8 teaspoon salt
black pepper (a few grinds)
shredded sharp cheddar cheese or cheese, of your choice
6 fully cooked sausage patties or 6 fully cooked vegetable sausage patties
3/4 cup buttermilk pancake mix
1/2 cup water
syrup or jam, of your choice

Preparation

PREHEAT oven to 375\u00b0F If using glass custard cups, reduce heat to 350\u00b0F.
Coat 6 muffin cups, or glass custard cups generously with non-stick cooking spray.
Combine eggs, salt and pepper, and optional cheese of your choice!
Divide evenly between prepared muffin cups.
Top with sausage patty.
Whisk pancake mix and water together in medium bowl until smooth. Pour evenly over sausage.
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.).
Cool 2 minutes. Invert onto baking sheet.
Sprinkle immediately with cheese, if desired (if you didn't add them to the eggs!).
Serve warm with syrup, or jam of your choice, if desired.
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!