Breakfast Canapés with Sausage and Egg
Looking for an easy protein filled breakfast idea? These bite-sized canapés bring together bacon, sausage, and egg in one delicious, cupcake-sized package. Make them ahead for an effortless addition to your brunch spread, then refrigerate until ready to serve and reheat until warmed through.
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makes:12
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total time:25 min
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cooking difficulty:Easy
Ingredients
Utensils
- Muffin tin
- Frying pan
Instructions
Preheat the oven to 375°F.
Lightly grease a 12-cup muffin tin with cooking spray.
Prepare the bacon by cooking until just crisp but still flexible enough to bend without breaking.
Set aside to cool slightly.
Place the sausage links in a skillet with 1–2 tablespoons of water over medium-high heat.
Cook for 5–7 minutes, turning occasionally, until browned and cooked through.
Remove from the heat and cut each link into thirds.
Assemble the canapés. Line each muffin cup with one slice of cooked bacon.
Place one piece of sausage in each cup, then carefully crack an egg over the top.
Add a fresh basil leaf to each and season with salt and freshly ground black pepper to taste.
Bake for 15–20 minutes, or until the egg whites and yolks are firm.
Check for doneness and allow a little extra time if needed.
Let the canapés cool slightly before carefully removing them from the muffin tin.
Garnish with additional fresh basil, if desired.