Bite size food for party’s!

This is too cute I found them on the buzz feed website and just fell in love. This would be great for snacks, partys, appetizers! Too fun and too cute, let us know!

Here’s one that is my favorite and I can’t wait to try out! Find the rest at

Itty-Bitty Country-Style Eggs Benedict Makes 16

Ingredients Biscuit dough, 1 (16-ounce) can store-bought or homemade 1/2 pound breakfast sausage 3 tablespoons vegetable oil, divided 16 quail eggs, plus 1 or 2 chicken egg whites*

Roasted Garlic Cheese Sauce 2 teaspoons unsalted butter 1 head roasted garlic, mashed 2 teaspoons all-purpose flour 3/4 cup milk (whole or low fat) 2 ounces sharp white cheddar cheese, grated Salt and pepper, to taste

* Quail eggs tend to have a high yolk-to-white ratio. Adding 1 or 2 chicken egg whites to the quail eggs and cooking them all together will ensure that you have enough whites between the yolks to form perfect sunny-side-up eggs.

1. Preheat oven and bake biscuits according to package instructions. Cut sausage into 16 coins. Warm 1 tablespoon of the oil in a medium skillet over medium heat. Add sausages and cook for 4 to 5 minutes on each side; remove from heat.

2. Gently crack quail eggs into a small bowl and pour in chicken egg whites. Heat the remaining 2 tablespoons of oil in a large ovenproof skillet over medium heat. Carefully pour eggs into skillet and cook for 3 minutes. Reduce oven temperature to 350°F and place skillet in the oven. Bake for 3 to 5 minutes, or until whites have set. Gently transfer eggs in a single sheet from the skillet to a cutting board. Use a 1 1/2-inch circle cutter to cut eggs into 16 rounds, centering the cutter around a yolk so that each cut round looks like a little fried egg.

3. For the cheese sauce, melt butter in a small saucepan over medium heat. Add garlic and flour and whisk for 3 minutes. Add milk and whisk until no lumps remain and the mixture begins to thicken. Stir in cheese and season with salt and pepper. Simmer for 2 minutes more, or until sauce is smooth and creamy.

4. Slice each biscuit in half. Place a sausage coin over each biscuit half and top with a sunny-side-up quail egg and a drizzle of cheese sauce. Serve warm.


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