Good morning! Sorry for the late recipe. We were in Atlanta yesterday- saying goodbye to Turner Field. It rained all day. But that’s ok. Branson had fun. We got an H&F burger. We chopped. And we got to sit back and watch some baseball under our covered seats (good call, Dan). 

I felt lame for not wearing a Braves shirt, but about 6 months or so, I made my Heyward shirt into a workout crop top  because I didn’t think I’d go to a Braves game again for a long time, and Heyward doesn’t even play for them anymore. Well, I decided I should just wear the crop top to the game – with my old, red lulu speed shorts (because none of my normal shorts even stay up anymore). But then, I remembered that I’m an adult, and I need to wear normal clothes – aka no crop top and old, faded lulu shorts- to a sporting event. So, I went with the blue romper. Because that was pretty much all I wore this past summer. So, in case you were wondering…there ya go.

Daniel and I used to be all about some Braves baseball. But if you want me to be honest, I couldn’t even tell you who most of the guys out there were. But Turner Field deserved a farewell from us since we had our first real date (besides Mexican food) there. The Braves won, I think. I don’t 100% know because we finally left during the second rain delay. But they were winning 6-2 when we left. And as of a couple of hours ago, it still said delay. So, I’m assuming they called it. IDK.


In other news, I made these egg cups before we left, and they were so good. We only had 7 eggs, a couple sweet potatoes, a tomato, a small green bell pepper…and that’s about it. So, I used what we had, and as long as you don’t mind messy eggs, I think it is a success. It’s a great meal prep idea, and if they break apart on you (like they did for me) just throw them in a bowl or cup, and mix it all up. 

Sunny Side Up Egg Cups



Makes 12 cups

Prep time: 15 minutes

Cook Time: 30 minutes

Total Time 45 minutes


  • 12 eggs

  • 4 pieces bacon

  • 3 medium sweet potatoes 

  • 3/4 cup diced tomato

  • 1 small green pepper

  • honey – optional

  • garlic powder- to taste

  • black pepper – to taste 

  • garlic salt – to taste


  • Preheat oven to 350.

  • Peel potatoes. Once peeled, shred ’em using a grater. 

  • Spray muffin pan, and place shreds in it. Spread around to edges of tins. Bake 15 minutes.

  • While potato shreds are baking, cook bacon. We just use a pan on low heat. You can also bake in oven.

  • Chop up tomato and pepper – or whatever other veggies you prefer.

  • Remove potato shreds from oven, and add veggies, garlic powder, pepper, and garlic salt. Also, drizzle honey. This is totally optional, but it’s a game changer. Also, leave room for that egg. If not, it will overflow out of the muffin tin before you even bake it. And no one wants messy egg yolk on the counter.

  • Bake 15 minutes at 375.

Notes: Any veggies will work. I just used what we had. Spinach, onion, and red pepper would all be worth trying. Make sure you leave room for the eggs. If your egg cup falls apart, just go with it because it’s still good. Last thing: if you hate runny, over easy eggs, just whisk all 12 eggs together and pour over each tin.