Maggie Austin's Brunch Cups
Cake baker Maggie Austin LaBaugh created this recipe for her sister's family, who love savory, eggy breakfasts.
Cake baker Maggie Austin LaBaugh created this recipe for her sister's family, who love savory, eggy breakfasts.
- 1 tablespoon freshly ground black pepper
- 3 tablespoons kosher salt
- 6 large eggs
- 1/8 teaspoon ground cayenne pepper
- 3 small cubes
- 1 1/2 cups shredded sharp cheddar cheese (220 grams)
- 6 teaspoons coarsely chopped chives plus more for garnish
- 7 strips (7 ounces total) bacon, cooked, drained and cut i
- about 1 1/4 cups (9 1/2 ounces) whole milk
- generous 3/4 cup (6 1/2 ounces) heavy cream
- Carbohydrate 0.735462236267241 g
- Cholesterol 211.5 mg
- Fat 4.99022858176549 g
- Fiber 0.144028846573658 g
- Protein 6.34965276453971 g
- Saturated Fat 1.55523274039505 g
- Serving Size 1 1 Serving (53g)
- Sodium 977.173610494347 mg
- Sugar 0.591433389693584 g
- Trans Fat 0.834756033655337 g
- Calories 73 calories
Step-by-step
- Combine salt, black pepper, and cayenne pepper in a small bowl.
- Reserve 1 1/2 teaspoons of the spice blend; save the rest.
- Grease muffin pan wells with cooking oil spray.
- Layer half the cubed croissants evenly in each well, pressing slightly.
- Layer three-quarters of the shredded cheese, then sprinkle 1/8 teaspoon of spice blend over each portion.
- Scatter 1/2 teaspoon chives in each well, then divide bacon evenly.
- Top with remaining croissant cubes, then the rest of the cheese.
- Whisk eggs, milk, and heavy cream together.
- Pour mixture over each cup, filling to the rim.
- Press down gently to soak ingredients; add more egg mixture if needed.
- Cover muffin pan tightly with plastic wrap; refrigerate for at least 3 hours, up to 24 hours.
- Preheat oven to 325 degrees.
- Discard plastic wrap; add leftover egg mixture if desired.
- Bake (middle rack, straight from refrigerator) for 20-22 minutes, rotating halfway through, until internal temperature reaches 165 degrees.
- Let cups sit in muffin pan for 5 minutes before serving.
- Serve warm, garnished with chives.
Maggie Austin's Savory Brunch Cups: A Family Favorite
As a busy mom, I'm always on the lookout for breakfast recipes that are both delicious and easy to prepare ahead of time. These brunch cups, inspired by the talented Maggie Austin LaBaugh, have become a weekend staple in our home. The combination of flaky croissants, savory cheese, crispy bacon, and a creamy egg custard is simply irresistible. It's the perfect balance of textures and flavors, satisfying even the pickiest eaters.
The best part? These cups can be assembled the night before, making mornings so much smoother. I usually prep everything while the kids are doing their homework, then pop the muffin tin in the fridge. The next morning, all I have to do is preheat the oven and bake. It's a lifesaver on busy school mornings!
The recipe is surprisingly adaptable, too. Feel free to experiment with different types of cheese, add in your favorite vegetables (diced bell peppers or spinach would be delicious), or swap out the bacon for sausage. The possibilities are endless. I’ve even been known to sneak a few extra chives in for good measure; they add a fresh, herbaceous note that perfectly complements the richness of the other ingredients.
This recipe isn't just for special occasions; it's perfect for a quick and satisfying weeknight dinner, or even a fun brunch with friends. The individual portions make it ideal for meal prepping, and the leftovers are just as tasty cold. They make a great grab-and-go breakfast for those mornings when you're running late. Honestly, I've even packed them in lunchboxes for a unique and delightful midday treat.
One of the things I love most about this recipe is how it brings people together. The aroma of baking brunch cups fills the kitchen with a warmth and inviting smell that always seems to draw the family in. It's a small thing, but it's these little moments of shared connection around food that I cherish most. Making these brunch cups is more than just cooking; it's creating memories and nurturing loved ones.
So, if you're looking for a delicious, easy, and impressive breakfast recipe that's perfect for any occasion, give Maggie Austin's Brunch Cups a try. You won't be disappointed! They are truly a family favorite, and I hope they become one of yours too. The simple pleasure of waking up to the anticipation of these savory little cups is a joy I wouldn't trade for anything.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the spice blend for an extra kick.
- Veggie boost: Incorporate sautéed spinach or diced bell peppers for added nutrients and flavor.
- Cheese variations: Experiment with different types of cheese, such as Gruyère, Monterey Jack, or a blend of your favorites.
- Meatless option: Omit the bacon for a vegetarian-friendly version. Consider adding sautéed mushrooms or roasted vegetables instead.
- Make it ahead: Assemble the brunch cups the night before and refrigerate. This will save you valuable time in the morning.
I hope you enjoy this recipe as much as my family does. Happy cooking!
