Sunday Brunch!

Bacon Swiss Egg Cups

12 medium eggs
12 slices of bacon
12 slices of white or wheat bread

1-2 cups swiss cheese
12 tablespoons cream
salt and pepper

Preheat oven to 375 degrees.  Grease 12 cup muffin tin.  Line a microwave safe plate with paper towels.  Place bacon on lined plate and cover with another paper towel.  Cook in microwave for 2-3 minutes.  Bacon should be only slightly cooked. 

Using a round cookie cutter cut out bread into circles that will fit into the bottom of each muffin cup.  Place circles into muffin tin and toast in oven for 5 minutes or until toasty!

Allow tin to cool before next step!! 

Take bacon slices and line each muffin tin with one slice.  Repeat until all are lined.  Sprinkle 1-2 tablespoons of swiss cheese into each cup onto bread round.  Top the cheese with one egg, repeat with all cups.  Top each egg with one tablespoon of cream.  Sprinkle with salt and pepper.

Bake in oven for 15-20 minutes, depening on the preference of egg consistency.

*This is a great brunch or breakfast treat and can be made in any amount!*


Sour Cream Coffee Cake

Cake

1 stick butter, room temperature

1 cup sugar 

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1/4 teaspoon salt
1 1/4 cups sour cream
1 1/2 teaspoons vanilla

Topping

1/2 cup chopped pecans
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/4 cup sugar
3 tablespoons flour
3 tablecoons melted butter

Preheat oven to 350 degrees.  Grease and flour a tube center springform pan. 

Cream together butter and sugar.  Add eggs, vanilla and sour cream.  In another bowl sift together four, baking soda, baking powder and salt.  Add into wet mixture and mix until just combined. 

In small bowl combine all topping ingredients and mix together with fork until combined and somewhat crumbly. 

Spread half of cake batter into pan and sprinkle with half of the topping mixture.  Pour in remaining batter and sprinkle with topping. 

Bake for 45 minutes. 


Sweet Potato Home Fries

3-4 large sweet potates, cut into 1-2 inch cubes

1/4 cup maple syrup
1 large sweet onion, sliced thinly
5 tablespoons butter
1 teaspoon sugar
salt and pepper
olive oil

Fill large pot with cold water.  Place cubed sweet potates in water and bring to a boil.  Boil until potatoes are tender but still firm.  Drain and rinse with cold water immediately.  Set aside.

In medium fry pan over medium-low melt 2 tablespoons butter.  Place sliced onions in pan, cover and let cook for 7 minutes.  Remove cover and stir onions.  Sprinkle with 1 teaspoon sugar and add in remaining 2 tablespoons butter.  Season with salt and pepper.  Turn heat to medium and cook onions striing occasionally until carmelized.

In large frypan heat 1 tablespoon butter and 1 tablespoon olive oil.  Fry sweet potaotes in batches in browned on sides.  Set each batch on paper towels between frying and sprinkle with coarse salt. 

When all potaotes are fried return to pan.  Add onions and syrup and mix together.  Cook until heated through.