No mess, 100 calorie breakfast in bed for Mother's Day

Now in regular brunch rotation at my house, this drool-worthy recipe for Bacon & Egg Cups from the blog Fat Girl Girl in a Skinny Body is the ultimate crowd pleaser, and — as you can see from my step-by-step home photos — not rocket science.

Especially when paired with my own mom's signature fried baked potatoes (recipe below photos), this will be a Mother's Day she won't soon forget!

Mom's Fried Baked Potato Rounds
Serves 4-6

• 3 large baked potatoes, cooled
• 2 Tbsps olive oil
• 2 Tbsps butter (optional)
• Salt and pepper to taste

Allow the baked potatoes to cool completely (best when refrigerated overnight — a great use for leftover baked potatoes from dinner the night before). Slice each potato into rounds and set aside. Heat 1 tbsp each of the olive oil and butter in a cast iron skillet (best) or other nonstick pan. When the pan and olive oil/butter is nice and hot, carefully place potatoes in a single layer and fry until crispy brown, approximately 2-3 minutes. Sprinkle with salt and pepper to taste. Carefully flip each potato round and repeat on the other side. (With additional seasoning, if you like.) Transfer to a paper towel-lined plate, add the remaining 1 Tbsp each of olive oil and butter, and repeat with remaining potatoes. Serve immediately.

For more muffin tin recipe ideas, check out this Pinterest board our intern Miko pulled together just for the occasion!