Sausage, Bacon & Egg Baskets

Sausage, Bacon & Egg Baskets

Human rights start with breakfast, so never deprive yourself of it.

  • 6 slices bacon
  • 6 ounces hot sausage, (½-roll)
  • 6 large eggs
  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • 2 leek stalks
  • ¾ stalk celery
  • 1/5 medium onion
  • Salt and pepper to taste

  • How to prepare:
    1. Preheat your oven to 375F.
    2. In your food processor, put the 6 slices of bacon. You can cut these in half if you want (as I did).
    3. Pulse your bacon until it is nicely chopped up and like a sausage mixture.
    4. Add your 1/2 sausage to the mixture inside the food processor.
    5. Continue to pulse this until everything is mixed well.
    6. Spread your mixture out onto a cutting board or other surface.
    7. Pull off the meat mixture and press it into a cupcake tray. You want to get this relatively thin, but make sure there are no holes. Making sure that they’re all the way to the top on the each cupcake slot is neccessary, as they will shrink when they cook.
    8. Put these into the oven for 15 minutes.
    9. While the sauage and bacon “baskets” are cooking, we’ll make the hash. Dice up some leeks, the 1/5 medium onion, and 3/4 stalk of celery.
    10. Put the hash into a pan with 2 knobs of butter (about 1 Tbsp.).
    11. As the hash cooks, add your salt and pepper to taste.
    12. Continue to let it cook.
    13. Once the hash is finished, remove it from the pan and place it in a container or ramekin for later use. Keep this pan with any excess butter inside.
    14. Remove the sausage and bacon baskets from the oven. They’ll have little pools of fat in the middle.
    15. Get a paper towel and sop up any of the fat in the middle. Put them back in the oven for 10 more minutes.
    16. While the sausage and bacon baskets are finishing up, we should start frying the eggs.
    17. Add 1/2 Tbsp. Olive Oil to the pan that you fried the hash in. Once the oil is hot, add your 2 eggs. They don’t need to be perfect looking because we’re going to remove some of the egg whites.
    18. Allow your eggs to continue to cook. Once they’re nice and crispy on the egg whites, remove them from the pan.
    19. Your sausage and bacon baskets should be ready by now, take them out of the oven. They should have a nice crispy layer on the outside and have a lighter inside.
    20. Spoon your hash mixture into the middle of each of your baskets.
    21. Cut the egg whites from around the yolk of the egg. Carefully top your sausage baskets with the egg and serve!

    Per each “keto bite”, there are: 255.5 Calories, 19.13g Fats, 4.91g Net Carbs, and 14.98g Protein.

    Credit to Link here:

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