Lazy Garlic Bread Egg Cups (Printable)
Buttery garlic bread cups filled with baked eggs, Parmesan and parsley—an easy, 28-minute breakfast or brunch.
# What you 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, finely chopped
05 - 2 tablespoons grated Parmesan cheese
→ For the Filling
06 - 6 large eggs
07 - Salt, to taste
08 - Ground black pepper, to taste
09 - 2 tablespoons shredded mozzarella or cheddar cheese (optional)
# Directions:
01 - Preheat the oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
02 - Combine softened unsalted butter, minced garlic, and chopped parsley in a small bowl.
03 - Flatten each bread slice with a rolling pin. Trim crusts if necessary to fit the muffin cups.
04 - Spread a thin layer of garlic butter on one side of each bread slice, then press bread, butter-side-up, into muffin cups to form nests.
05 - Sprinkle a portion of grated Parmesan cheese into the bottom of each prepared bread cup.
06 - Crack one egg into each bread cup. Season with salt and black pepper. Add shredded cheese if desired.
07 - Bake for 16 to 18 minutes, or until egg whites are set and yolks reach the desired doneness.
08 - Let cool for about 2 minutes. Gently remove each cup with a small spatula.
09 - Serve warm, garnished with extra parsley if preferred.
# Expert Tips:
01 -
- You can prep these while the coffee brews and look like you made a fancy brunch.
- The crispy garlic bread edges and gooey, baked egg center have saved many a rushed morning at my place.
02 -
- Don’t rush extracting the cups—if you skip cooling, the bread tears and the yolks run everywhere.
- Brushing the butter only on the side facing up makes for crisper, golden tops and tender insides, just the way we like it.
03 -
- Using day-old bread helps the cups hold their shape (and makes great use of leftovers).
- Add the cheese under the egg for a hidden gooey surprise once baked.