I’ve been having this notion in my mind that I must create some sort of vessel to stuff things inside. My first thought was to make a basket out of bacon, but as you saw in my previous recipe, it didn’t work as I thought it would. This time I figured I’d add sausage, and it seems to have worked! I was going to add a binder, but I didn’t see it necessary since it stuck together with fat after a grind in the food processor.
A food processor is a great tool to have around the kitchen. You can grind a number of things in them, spices, coffee, pork rinds, stale low carb bread.
I use my food processor probably 4-5 times a week, and the only reason I don’t use it more is because it’s sometimes a pain to clean the blades inside. I use this food processor, it’s pretty cheap and it’s pretty awesome.
My only complaint about this recipe is that the meat shrinks up as you cook it. If you have an idea for how to keep it relatively thin and not shrink as much I’d love to hear it in the comments!
I was thinking some sort of weight that I could put on top of them, even the pie crust method of dried beans in some tin foil. I will keep trying methods until I find one that works the way I want.
It does work very well as a presentation piece, though. I served it up to relatives that were visiting and the look on their face was surprise. The last time they were here, I was serving up ground beef slop with a side of broccoli – now my culinary skills and presentation factor are finally starting to improve!
Yields 6 total sausage and bacon baskets
The Preparation
- 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
The Execution
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 another 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 each cupcake slot is necessary, as they will shrink when they cook.
7. Put these into the oven for 15 minutes.
8. While the sausage 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.
9. Put the hash into a pan with 2 knobs of butter (about 1 Tbsp.).
10. As the hash cooks, add your salt and pepper to taste.
11. Continue to let it cook.
12. 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.
13. Remove the sausage and bacon baskets from the oven. They’ll have little pools of fat in the middle.
14. Get a paper towel and sop up any of the fat in the middle. Put them back in the oven for 10 more minutes.
15. While the sausage and bacon baskets are finishing up, we should start frying the eggs.
16. 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.
17. Allow your eggs to continue to cook. Once they’re nice and crispy on the egg whites, remove them from the pan.
18. 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.
19. Spoon your hash mixture into the middle of each of your baskets.
20. 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.
| Sausage, Bacon & Egg Baskets | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 6 slices bacon | 266 | 21.03 | 0.66 | 0 | 0.66 | 17.36 |
| 6 ounces (½-roll) hot sausage | 552 | 46.32 | 2.41 | 0 | 2.41 | 31.5 |
| 6 large eggs | 429 | 28.53 | 2.16 | 0 | 2.16 | 37.68 |
| 1 tablespoon butter | 102 | 11.52 | 0.01 | 0 | 0.01 | 0.12 |
| ½ tablespoon olive oil | 60 | 6.75 | 0 | 0 | 0 | 0 |
| 2 leeks (178 g) | 109 | 0.53 | 25.19 | 3.2 | 21.99 | 2.67 |
| ¾ stalk celery | 6 | 0.07 | 1.19 | 0.6 | 0.59 | 0.28 |
| 1/5 medium onion | 9 | 0.02 | 2.05 | 0.4 | 1.65 | 0.24 |
| Totals | 1533 | 114.77 | 33.67 | 4.2 | 29.47 | 89.85 |
| Per Serving(/6) | 255.5 | 19.13 | 5.61 | 0.7 | 4.91 | 14.98 |
Keto Bites: Sausage, Bacon & Egg
Ingredients
- 6 slices bacon
- 6 ounces hot sausage ~½ roll
- 6 large eggs
- 1 tablespoon butter
- ½ tablespoon olive oil
- 2 stalk leek
- ¾ stalk celery
- ⅕ medium onion
- Salt and pepper to taste
Instructions
- Preheat oven to 375 F
- Pulse 6 slices of bacon in food processor until chopped with sausage consistency.
- Add sausage to mixture and pulse until well combined
- Spread meat mixture onto cutting board
- Pull off and press into cupcake tray, ensuring no holes and filling each cup to the top
- Bake for 15 minutes
- While baking, dice leeks, onion, and celery. Add to pan with 1 tbsp of butter. Salt and pepper to taste.
- Remove from pan, saving the butter when finished.
- Remove sausage and bacon baskets from oven. Use paper towel to drain any excess fat. Put back in oven for 10 more minutes
- Add ½ tbsp. olive oil to hash pan. Fry two eggs in hot oil until whites are set and crispy.
- Remove sausage cups, fill with hash.
- Cut egg whites from fried eggs, top each sausage cup with a cooked egg yolk, and serve.
