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Breakfast Sausage & Egg Baskets

Breakfast Sausage & Egg Baskets

Recipe by Nathan Lippy



  • 6 Eggs
  • 1 ½ cups All-Purpose Flour
  • 2 tablespoons White Sugar
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Chipotle
  • 1/3 cup Whole Milk
  • 4 Breakfast Sausage Patties
  • ½ cup shredded Cheddar Cheese
  • Maple Syrup
  • Powdered Sugar



  • Cook the sausage patties over medium heat until fully cooked. Remove and reserve for later.
  • In a large mixing bowl, add the flour, sugar, 1 egg, cinnamon, chipotle, and milk. Whisk to evenly incorporate all ingredients. Add a bit more milk if your batter is too thick.
  • Add the mix to a narrow nozzle squeeze bottle. Squeeze the batter onto the griddle making a criss-crossed pattern. Cook for 2-3 minutes and gently flip. Repeat.
  • Crack 1 egg into the center of the pancake basket, break the yolk, and spread the egg out to the edges. Add a pinch of salt and pepper, 1 sausage patty and a bit of cheese. Using 2 spatulas, fold the side of the basket over into the center creating a square. Cook for 1 more minute and flip.
  • For presentation, cut away any over-hanging pancake batter from the sides to even out the shape. Serve hot with a bit of maple syrup and powdered sugar.
  • Enjoy!

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