Lazy Garlic Bread Egg Cups (Printable)
Buttery garlic bread cups filled with baked eggs and Parmesan—ready in 28 minutes for a quick savory breakfast.
# 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
# How To Make It:
01 - Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin.
02 - In a small bowl, thoroughly blend the softened butter, minced garlic, and chopped parsley.
03 - Use a rolling pin to flatten each bread slice. Trim the crusts if necessary to fit the muffin cups.
04 - Spread a thin layer of garlic butter on one side of each flattened bread slice. Press each bread slice, butter-side-up, into a muffin cup to create a nest shape.
05 - Distribute the grated Parmesan cheese evenly among the bread cups, sprinkling a portion into the bottom of each nest.
06 - Crack one large egg into each bread cup. Season lightly with salt and black pepper. Top with shredded mozzarella or cheddar cheese if desired.
07 - Place muffin tin in the preheated oven and bake for 16 to 18 minutes, until egg whites are set and yolks reach preferred doneness.
08 - Remove muffin tin from oven. Allow to cool for 2 minutes, then carefully release each cup using a small spatula.
09 - Transfer egg cups to plates. Serve warm, optionally garnished with additional chopped parsley.
# Expert Suggestions:
01 -
- This is the kind of recipe that feels like cheating because it looks and tastes so much fancier than it is.
- No one has to know you whipped them up in under half an hour—these cups always impress guests and sleepy roommates alike.
02 -
- If you forget to roll the bread thin, the cups end up too chewy and don& crisp up properly.
- I once tried spreading butter after pressing the bread into the tin and it was a disaster—always butter first!
03 -
- A bit of grated parmesan under the egg keeps bread from going soggy and adds a golden crust.
- Letting the baked cups rest for two minutes makes them much easier to remove cleanly.