Pomegranate Egg Cupcakes

Who doesn’t love homemade brunch?

I’ve been traveling non-stop in the past few months. From weddings in Hawaii and California to business meetings in New York, I haven’t had time to enjoy quality time at home. Particularly, I miss weekend brunch dates with my girlfriends. Often times, we gather at our favorite brunch spots in Seattle, and catch each other up on our latest and greatest.

I’m having a few gals over this weekend for some much needed quality time. In spite of our busy lives, it’s always nice to slow down and enjoy their company over brunch and mimosas. Consider hosting “ladies who brunch” for your girlfriends! Here’s a recipe from my last gathering, which I totally admit was made on whim (with ingredients I happened to have in my fridge), but turned out delicious! And don’t forget this drink, promise?

Crack an egg into each cupcake slot, like so.

Add a little garlic salt, pepper, and thin slices on red onion. Green onions, garlic, cheese, salsa, cilantro, and/or basil have worked great too!

Pop into the oven for 15-20 minutes at 350 degrees or until bubbly and brown.

Let me preface that I normally despise mixing fruit with real food. Pineapples on pizza is disgusting and rarely do people from Hawaii actually enjoy this topping pair. However, I am making an exception to this rule with pomegranate. It’s not too sweet, but adds a crunchy and light flavor to your meal. So fun. So healthy. So delicious.

I should call these happy cups.

Pomegranate Egg Cupcakes
Serves 3

+ 6 eggs
+ 1 pomegranate
+ 6 tsp. salsa
+ Garlic Salt
+ Pepper
+ Your choice of stuffing (red onions, cheese, garlic, green onions, cilantro, basil)



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