Crown Brunch

1 frozen Sara Lee Butter Streusel Coffee Cake
3 eggs, beaten
1/3 cup shredded mozzarella cheese
1/4 cup milk
2 tablespoons cultured sour cream
1/2 teaspoon salt
1/8 teaspoon dry mustard
1/16 teaspoon nutmeg
1 tablespoon butter
7 sausage links, pan-fried
sprig of parsley

Cut partially frozen coffeecake into 2 layers. Cut a 4 1/2-inch circle out of center of top coffeecake layer. Divide circle into 4 wedges. Place bottom layer back in foil container. Heat according to package directions. Mix in a medium sized bowl, eggs, cheese, milk, sour cream, salt, mustard, & nutmeg. Melt butter in 8-inch skillet. Pour in the egg mixture. Use fork to lightly move cooked eggs at outer edge to center of pan until eggs are done. Place bottom half of coffee cake on serving plate. Replace outer circle rim of top layer of coffeecake. Fill center with scrambled eggs. Place 4 wedges around eggs in center ring to form crown. Garnish with parsley.

Makes 10 servings.

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