Sunday mornings were built for taking it easy.  Unfortunately, the standard wait at a delectable brunch spot can feel like hours of (hungover) agony.  This weekend, skip the line, and turn your kitchen into a brunch Mecca with just four simple ingredients!

These precious Sunday Brunch Cups could not be easier.  It only takes a few minutes to assemble a dozen of them – so consider this an excuse to host your first midday meal at home. Paired with citrusy fruit salad or roasted asparagus and a mimosa, this recipe is the definition of easy entertaining.

For a more substantial and nutrient-rich breakfast, try layering sautéed veggies like onions, tomato, spinach and/or Swiss chard with shredded cheese under the egg.  Or go vegan-inspired by using meatless sausage, veggies, and/or pan-seared tofu.

1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups.

2. With a rolling pin, flatten bread slices slightly.  Using a 4 1/4-inch cookie cutter or the rim of a small glass, cut bread into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps.

3. Brush bread with remaining butter.

4. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.)

5. Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.
   
   
6. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

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