Sunday Brunch: Bacon, Egg and Cheddar Cups
A simple Sunday brunch recipe is one we can all use. Brian's leaving me tomorrow for a long 10 days, so we did our Sunday brunch on Saturday. Next time we see each other we'll be back in Chicago for a good friend's wedding and some much needed time back in my favorite city. Happy weekend y'all! See you soon, Chicago!
Bacon, Egg and Cheddar Cups
makes 4 egg cups
4 pieces thinly cut bacon
4 large eggs
1 scallion (thinly sliced)
1/4 tomato (diced)
1/2 cup cheddar or Monterrey Jack cheese (grated)
salt and pepper
hot sauce for serving
Here it goes. Preheat oven to 400 degrees.
Using a muffin tin, take a piece of bacon and line it in a muffin cup. Don't let the bacon overlap in the cup. Rather, let the ends hang out over the side. It will help it crisp up.
Crack an egg into each cup. Sprinkle salt, pepper, paprika, scallions, tomato and cheese on top. Pop into the oven for 15 minutes.
The bacon and egg cups should slide right out with a spatula. Serve with hot sauce, fresh fruit and a good cup of coffee. Happy weekend!