It's tiny. It's petite. It's the most adorable breakfast you'll ever eat.
1 box buttermilk biscuit mix
1 egg yolk plus 1 tablespoon milk, for egg wash
6 slices bacon
6 thick pork sausages
6 cheese slices
6 small tomatoes
Baby spinach leaves
Choice of burger sauce
Prepare the eggs by placing them in the freezer for 2 hours, or overnight.
Make the biscuits: Preheat the oven to 400 degrees. Grease and flour a muffin pan.
Prepare biscuits according to box directions. Transfer dough to a floured surface, and gently pat out to 1 inch thick. Cut out 1-inch circles, and place in each hole in the muffin pan. Re-shape the scraps to make 24 biscuits. Brush the top of each biscuit with egg wash, then bake for 8 minutes until well risen and golden brown. Remove from the oven and put onto a wire rack to cool.
Prepare the fillings: Squeeze the filling out of the sausage casing and shape the meat from each sausage into 4 mini burger patties. Cook the bacon and sausage in a frying pan. Once cooked, cut each bacon slice into fourths.
Cut the cheese into quarters, and slice the cherry tomatoes. Cut each of the biscuits in half.
Remove the eggs from the freezer and carefully remove the shells. Cut the eggs into 1/4-inch slices.
Reheat the frying pan with 1 teaspoon of vegetable oil. Cook frozen egg slices.
Assemble the burgers: Dot each biscuit lid with burger sauce. On each biscuit base, add a slice of tomato, baby spinach leaf, sausage, bacon, fried egg with cheese and biscuit lid. Secure with a cocktail stick and serve immediately.