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"Attention, weekend brunch-lovers! You&amp;#39;ve probably never seen eggs Benedict quite like this before...\nPinterestFacebookA total upgrade from what you&amp;#39;re used to making in the mornings, these fun bite-size breakfast treats from the Tiny Food Party cookbook are made with easy homemade buttermilk biscuits, breakfast sausage, and creamy roasted garlic cheese sauce. Oh, and they&amp;#39;re just about the cutest things we&amp;#39;ve ever seen, but you&amp;#39;ve already figured that part out.\nSo, what&amp;#39;s the secret to the teeny-tiny success? Quail eggs!\nRecipe for Itty-Bitty Country-Style Eggs Benedict\nMakes 16\nYou&amp;#39;ll need:\nBiscuit dough, 1 (16-ounce) can store-bought or homemade\n1/2 pound breakfast sausage\n3 tablespoons vegetable oil, divided\n16 quail eggs, plus 1 or 2 chicken egg whites*Roasted garlic cheese sauce\n2 teaspoons unsalted butter\n1 head roasted garlic, mashed\n2 teaspoons all-purpose flour\n3/4 cup milk (whole or low-fat)\n2 ounces sharp white cheddar cheese, grated\nSalt and pepper, to taste\n\nQuail eggs tend to have a high yolk-to-white ratio. Adding 1 or 2 chicken egg whites to these quail eggs and cooking them all together will ensure you have enough whites between the yolks to form perfect sunny-side-up eggs.\n\nBreakfast sausage can be swapped for pieces of thick-cut bacon.\nDirections:\n\nPreheat 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.\n\n\nGently 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\uFFFD?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 11/2-inch circle cutter to cut eggs into 16 rounds, centering the cutter around each yolk so that each piece looks like a little fried egg.\n\n\nFor 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.\n\n\nSlice 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.\n\nWould you make these for breakfast or as a snack (or both!)?\nMore breakfast ideas...\nBreakfast At Your Desk: Breakfast &amp;quot;Sushi&amp;quot;\nPasta for...Breakfast?\nBreakfast At Your Desk: Eggs + Zucchini = Breakfast Love\nPhoto Courtesy of Tiny Food Party"^^<http://www.w3.org/2001/XMLSchema#string>
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