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
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
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.
Amount per serving
Total Fat 17.3g
Saturated Fat 5.5g
Total Carbohydrate 0.8g
Dietary Fiber 0.1g
Total Sugars 0.4g