Breakfast Canapés with Sausage and Egg

Here's a quick and easy breakfast or brunch idea that combines bacon, egg and sausage all in one tidy cupcake-size canapé. You can make this recipe ahead and serve the canapés at room temperature or reheat them for a minute or two before serving.

Makes 12 Servings

Preparation time: 5 min
Cooking time: 20 min
Total time: 25 min
Difficulty: easy

INGREDIENTS:
4 Grass Roots forested pork breakfast sausage links, cut into thirds.
12 slices Grass Roots forested bacon, cooked
12 large eggs
12 fresh basil leaves, plus additional for garnish
1 tbsp kosher salt
1 tsp freshly ground black pepper

DIRECTIONS:
1. Preheat oven to 375°F.

2. Spray a 12-cup muffin tin with cooking spray and set aside.

3. Cook sausage in a frying pan with 1-2 tbsp of water over medium-high heat until browned all over, 5-7 minutes. Remove from heat.

4. Line each muffin cup with a slice of cooked bacon and add a piece of browned sausage to each. Crack an egg into each cup, add a basil leaf, and season with salt and pepper.

5. Bake for about 15 minutes or until egg whites are fully cooked.

Nutrition facts:
Amount per serving
Calories 225
Total Fat 17.3g
Saturated Fat 5.5g
Cholesterol 220mg
Sodium 1257mg
Total Carbohydrate 0.8g
Dietary Fiber 0.1g
Total Sugars 0.4g
Protein 16.4g