Maple Glazed Breakfast Deviled Eggs with Sausage and Bacon
Ingredients:
- 6 large eggs
- 4 breakfast sausages, cooked and crumbled
- 4 slices of bacon, cooked and crumbled
- 6 mini pancakes (store-bought or homemade)
- 2 tablespoons maple syrup
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Chopped chives, for garnish
Instructions:
- Hard-boil the Eggs:
- Place the eggs in a single layer in a saucepan and cover with water.
- Bring the water to a boil, then reduce the heat to a simmer and cook for 10 minutes.
- Transfer the eggs to an ice water bath to cool. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and set aside.
- Prepare the Pancakes:
- Cook the mini pancakes according to the package instructions or your preferred recipe. Once cooked, set them aside.
- Make the Deviled Egg Filling:
- In a bowl, mash the egg yolks with a fork.
- Add mayonnaise, Dijon mustard, salt, and pepper to the mashed yolks. Mix until smooth and well combined.
- Assemble the Deviled Eggs:
- Spoon or pipe the egg yolk mixture back into the egg white halves.
- Top each deviled egg with a small piece of mini pancake, creating a base for the toppings.
- Add the Sausage and Bacon:
- Sprinkle crumbled sausage and bacon evenly over the mini pancakes on each deviled egg.
- Drizzle with Maple Syrup:
- Gently drizzle a small amount of maple syrup over each deviled egg for a sweet and savory kick.
- Garnish and Serve:
- Garnish the deviled eggs with chopped chives for a fresh and herby flavor.
- Arrange the finished deviled eggs on a serving platter and serve immediately.
Enjoy these Maple Glazed Breakfast Deviled Eggs with Sausage and Bacon for a delightful and unique breakfast experience that combines the flavors of a classic breakfast with the fun twist of deviled eggs!
