For Mother’s Day, I’m serving these super cute Bacon, Egg, and Toast Cups. I first saw these tasty cups in Martha Stewart’s Living magazine a few years back and they never get old! Tasty, Easy and Cute!
To accompany these tasty breakfast cupcakes, you gotta have something sweet for Mom and these “yummy in your tummy” Nutella Croissants are perfect. Delicious, chocolatey, hazelnut-y, perfection-in-a-jar Nutella and somehow I had half a jar sitting in the pantry, which is all you need for this recipe. Next, I forgot that I had a roll of croissants hidden in my refrigerator. Bam there’s my dessert! This stuff works miracles. Both will be washed down with a champagne cocktail of your choice. All of this is easy to execute and no slaving in the kitchen on Mother’s Day!
It’s crazy how fast this year has flown by and now it’s time to celebrate Mother’s Day. I’ve been super busy with Ali in the Valley weekly webispodes, traveling and the relaunch of our music technology platform TuneGo. So quick and easy is all I have time for to celebrate the amazing woman in my life.
Or you can always serve breakfast in bed which is a time-honored tradition on Mom’s designated day of rest and relaxation. What could be better than sleeping in a little late and having breakfast served to you by your favorite people? These cute tasty recipes are winners for this special day!
Happy Mother’s Day!
Hope you have a great relaxing day!
Bacon, Egg, and Toast Cups
15
minutes35
minutesIngredients
3 Tbsp Unsalted Butter Melted
8 Slices white or whole-wheat sandwich bread
6 bacon slices
6 Large eggs
Coarse Salt and ground pepper
Directions
- Preheat the oven to 375 degrees. Lightly spray cooking spray in muffin pan.
- Trim the crust and the corners of the bread, making wonky looking circles. Use your finger to gently flatten the bread and shape into the muffin molds. Set Aside.
- Line a sheet pan with parchment paper and lay bacon strips on it. Roast in the oven for 10 minutes. You want them just slightly cooked and still pliable.
- While bacon is cooling, bake the toast cups in the oven for 5 minutes, just enough to lightly toast the cups. Shape the cooled bacon in the toast cups, with meaty side out.
- Crack an egg into each cup (I take some of the egg white out so not to overflow the cups, but that is up to you.)
- Lower the temperature of the oven down to 350 degrees.
- Bake the egg cup in the oven for 15-20 minutes or until the egg whites have set and the yolks are creamy.
- Run a knife along the edges and use a small spoon to pop them out. Enjoy!
