Easy Egg Cups Are Perfect for Easter Brunch

Eggs Brunch Cups
Makes 6-12 servings of 1 – 2 eggs per person

Ingredients

Preheat oven 350 F degrees

1 dozen eggs (I like Davidson’s @SafeEggs)
1/4 cup finely sliced green onion
1/4 cup chopped roasted red bellpepper (you can buy these in a jar to save time)
1/4 cup grated parmesan or pecorino romano cheese
6 slices of bacon (not thick sliced), you can substitute turkey or soy bacon
non-stick spray or butter (omit if using a non-stick muffin tin)
12-muffin tin or two 6-muffin tins

Lightly coat each cup with spray or butter. Cut each strip of bacon in half and line each cup. Break an egg into each cup. Evenly divide and top each with green onion, bellpepper, and cheese. Bake until eggs are set, (about 14-18 minutes gives set whites with runny yolks; increase time from there if you like a more well done yolk). Serve warm with fruit (or sauted veggies) and biscuits (or hash browns) like I did for a balanced meal. For a nice presentation, serve them on top of a plate of cheesy grits!

Eggs Brunch Cups B 2015-04-04 smallerEggs Brunch Cups E 2015-04-04 smaller

Note: This is not a paid endorsement or endorsement in trade for product. I gave Davidson’s Safest Choice Eggs a little social media tip for their business, and they showed their gratitude with a generous amount of their wonderful eggs.  http://www.safeeggs.com/

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