Lazy Garlic Bread Egg Cups (Print Version)
Buttery garlic-bread nests holding baked eggs and cheese, quick to make and perfect for breakfast or brunch.
# What You'll Need:
→ For the Cups
01 - 6 slices white or whole wheat sandwich bread
02 - 2 tablespoons unsalted butter, softened
03 - 1 clove garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 2 tablespoons grated Parmesan cheese
→ For the Filling
06 - 6 large eggs
07 - Salt, to taste
08 - Black pepper, to taste
09 - 2 tablespoons shredded mozzarella or cheddar cheese (optional)
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 6-cup muffin tin.
02 - In a small bowl, mix softened butter with minced garlic and chopped parsley until well combined.
03 - Flatten each bread slice evenly using a rolling pin. Trim crusts if needed for a precise fit within muffin cups.
04 - Spread a thin layer of garlic butter on one side of each flattened bread slice. Press each slice, butter-side-up, into the muffin tin to create a well-formed nest.
05 - Distribute grated Parmesan cheese evenly into the bottom of each bread-lined cup.
06 - Crack one egg into each bread cup. Season with salt and black pepper. If desired, sprinkle shredded mozzarella or cheddar cheese over each egg.
07 - Bake in the preheated oven for 16 to 18 minutes, until egg whites are set and yolks reach preferred doneness.
08 - Let cool in the tin for 2 minutes. Gently loosen and lift each egg cup using a small spatula. Serve warm, garnished with extra parsley if desired.
# Expert Tips:
01 -
- The crispy garlic bread perfectly cradles creamy, baked eggs for an effortless brunch upgrade.
- You can prepare these in minutes and tweak the fillings to suit anyone at your table, making breakfast both quick and personal.
02 -
- If you forget to grease the muffin tin, expect a wrestling match to get the egg cups out intact—trust me, I learned the messy way.
- Flattening the bread really makes a difference in crispiness, so don't skip that step or your cups might sag and get soggy.
03 -
- If your eggs are on the larger side, break them into a bowl first—sometimes they're just a touch too big for the cups.
- Scrape the edges gently with a spatula as soon as they come out for clean, picture-perfect egg cups every time.