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.