Recently, one of my friends started selling Arbonne products and asked me to host a party for people to try out the products. I said yes because those incorporate two things I love- skincare products and the opportunity to make a delicious brunch! My budget is tight, so I wanted something that would taste good, be filling, and not break the bank. This utilized all those things and made everything super cute and bite-sized!
You’ll need two cupcake pans in order to make this. It made everything easy to eat while we tried all the different skincare products she had. I added fresh-squeezed orange juice and coffee to make it complete. Both of these dishes are easy; I was able to whip it up right before they arrived, and put the finishing touches without missing any of the free samples!
The Bacon and Egg Cups were inspired by How To: Simply’s blog. The Hashbrown Rounds were derrived from The Yummy Life. The hashbrowns were very crunchy, so if you like your hashbrowns soft, lower the length of time you bake them for. When you’re done you’ll have a cute, delicious brunch!
Bacon and Egg Cup Ingredients:
- 6 slices buttered bread
- 6 slices bacon, cooked halfway in the skillet
- 6 eggs
Preheat oven to 350. Butter bread and cut into circles the size of a cupcake holder. Place in bottom of a cupcake pan and toast at 350 for 5 minutes. While bread is toasting, cook bacon halfway in the skillet. After toasting bread, wrap bacon around the edge of the cupcake holder. The bacon will finish baking in the oven. Repeat for each holder and crack one egg inside the bacon wrap.
Bake at 350 for about 20 minutes.
Hashbrown Rounds Ingredients:
- 20 oz. hashbrowns
- 3 green onions, chopped
- 1/3 cup Parmesan
- 2 Tbs. olive oil
- salt and pepper to taste
Preheat oven to 350. Mix ingredients together. Place in cupcake holders and bake 55-60 minutes.