Sausage and Egg Bites Recipe

Cook eggs in a nonstick skillet over medium-low heat, occasionally scraping the bottom of the pan, until just set. Season with salt and pepper.

Transfer to a bowl and set aside. Evenly top round crackers (we used Fita) or crostini with heaping teaspoonfuls of scrambled eggs.

Divide ½ cup cooked and crumbled longganisa of your choice on top of the eggs. Serve immediately.