Mother's Day Brunch: Egg and Potato Cups

This week of posts was so fun for me. Acknowledging some of the amazing “moms” in my life was cathartic and inspiring to me. I am so lucky to know all of these wonderful people. Becoming a mom was one of the most surprising jobs I have ever taken on. It is the only job that you can feel completely exhausted and overwhelmed, but overcome with happiness and joy at the same time. I love my kids and cannot think of anything I would rather be doing than being with them.

With all this crazy, sappy mom talk, what kind of daughter would I be if I didn’t recognize my own mom? The mom that inspires me to be a good mom. She is and was that kind of mom you wish you could be: creative, patient, kind, honest, and attentive. She had five children too…I could not even imagine. I am so lucky to have her as a mom, and as a friend. One of the things I really treasure from her helped me get where I am with this blog. She was the most wonderful cook! She made us meals every day of our lives and besides our favorites, we barely ever had the same recipe twice. She loved cookbooks almost as much as I do, and it made her happy to have people love what she cooked for us. I love that she gave me that gift of a love of food, cooking and entertaining. It definitely makes life happier!
If you have a brunch for Mother’s Day, you will definitely want to make these. They are the cutest idea ever! My kids loved eating them and they were actually easier to make than I thought. They are tasty too and really kid friendly. My kids kept calling them eggs in a nest and we went with that! These are great on a fancy serving tray for a delicious addition to your brunch, or just on their own with some toast for breakfast, lunch…or even dinner. You and your family are sure to love them!

It has been fun sharing some of my mom stories with you this week! Thanks for reading!

Egg and Potato Cups

4 whole potatoes
1 lb. of bacon, cooked and crumbled
12 eggs
salt and pepper
non stick cooking spray

Preheat oven to 350 degrees. Bake potatoes for 45 minutes, until tender, yet still a little undercooked. Let cool completely about an hour. This is a great step to do ahead of time. Preheat oven again to 425 degrees. Grate them and sprinkle them generously with salt and pepper.

Spray a muffin pan with nonstick cooking spray. Using a small handful of potatoes, form them into little cups in the each muffin pan cup. Do not pack them tightly, but just enough that they stick.