Preheat the oven to 375F. In a food processor, put the 6 slices of bacon. You can cut these in half, if you like (as I did).

Pulse your bacon until it is nicely chopped up and resembles a sausage mixture.

Add the sausage to the bacon in the food processor.

Continue to pulse this until everything is mixed well.

Spread the mixture out onto a cutting board or other flat surface.

Pull off the meat mixture and press it into a cupcake tray. You want to get this relatively thin, but make sure there are no holes. Making sure that they're all the way to the top of each cupcake slot is necessary, as they will shrink when they cook. Put these in the oven for 15 minutes. After 15 minutes you'll need to pat the fat off the top with a paper towel, then place in the oven for another 10 minutes.

While the sausage and bacon "baskets" are cooking, we'll make the hash. Dice up some leeks, the onion, and celery. Put the hash into a pan with knobs of butter. As the hash cooks, add salt and pepper to taste.

Once the hash is finished, remove it from the pan and place it in a container or ramekin for later use. Leave any remaining butter in the pan.

Add olive oil to the pan that you fried the hash in. Once the oil is hot, add your eggs. They don't need to be perfect looking, because we're going to remove some of the egg whites. Allow the eggs to continue to cook. Once they're nice and crispy on the egg whites, remove them from the pan.

The sausage and bacon baskets should be ready by now, so take them out of the oven. They should have a nice crispy layer on the outside with a lighter inside. Spoon the hash mixture into the middle of each of the baskets. Cut the egg whites from around the yolk of the egg. (A biscuit cutter works well, if you have one.) Carefully top your sausage baskets with the egg and serve!