Breakfast Sausage & Egg Baskets

Breakfast Sausage & Egg Baskets

Recipe by Nathan Lippy

Ingredients:

• 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

Directions:

• 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!