garden of glam

This past Sunday, I hosted brunch for my friends at my apartment.  Brunch is hands down my favorite meal.  I have a huge family and every Sunday growing up my parents would host a family brunch.  It was a great way for people to escape their busy lives and reconnect with the people that matter most.  The brunch was grounding, meaningful and always full of laughs.  I am so grateful for the brunches and for my parents incredible hosting skills.  Until now, I didn’t realize how hard (and satisfying) hosting can be.  So for this brunch I removed the stress by preparing a super easy and most importantly delish bacon egg cup as one of the dishes.  The other key to stressfree hosting is potlucks and amazing friends that help you clean up afterwards.

Enjoy this full proof brunch ready recipe!

Bacon and Egg Cups

Lining the muffin pans with bread circles

Breaking the eggs into the bread lined muffin tins with slightly cooked bacon

Fresh out of the oven

Finished product!

The full brunch spread

My brunch plate featuring the delicious and easy bacon egg cup (and breakfast fried rice which will be featured in a future post)

Kona getting lots of love from the guests

Eggs

Bread

Bacon

Salt & Pepper

Cheese (I didn’t use cheese, but it would definitely be a delicious addition)

Muffin Pan

Preheat the oven to 400 degrees.  Cut the bread into circles a little larger than the size of the muffin cups.  Then flatten the cut pieces of bread into the cups.  Lightly fry the bacon, but DO NOT fully cook.  You want to make sure the bacon is still pliable.  Add the slightly cooked bacon to the breaded cups and place in the oven for about five minutes.  Crack egg and pour egg into the muffin cups (that already have the bread and bacon).  If you want to add cheese you should put it in under the egg.  Salt and pepper to taste. Place tin into the oven for 8-12 minutes.  WATCH CAREFULLY!  You want to remove the tin while the yolk is stilly runny, but the egg is cooked.  And finally enjoy and serve warm!