Breakfast Deviled Eggs

Maple Glazed Breakfast Deviled Eggs with Sausage and Bacon


  • 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


  1. 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.
  2. Prepare the Pancakes:
    • Cook the mini pancakes according to the package instructions or your preferred recipe. Once cooked, set them aside.
  3. 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.
  4. 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.
  5. Add the Sausage and Bacon:
    • Sprinkle crumbled sausage and bacon evenly over the mini pancakes on each deviled egg.
  6. Drizzle with Maple Syrup:
    • Gently drizzle a small amount of maple syrup over each deviled egg for a sweet and savory kick.
  7. 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!

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