Lazy Garlic Bread Egg Cups (Print View)
Buttery garlic bread nests baked with eggs and Parmesan—savory breakfast or brunch in under 30 minutes.
# Ingredient List:
→ 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 and black pepper, to taste
08 - 2 tablespoons shredded mozzarella or cheddar cheese (optional)
# How to Make:
01 - Preheat oven to 375°F (190°C). Lightly grease a standard 6-cup muffin tin.
02 - In a small bowl, combine the softened butter, minced garlic, and chopped parsley until evenly blended.
03 - Flatten each bread slice with a rolling pin. Trim the crusts if required so each slice fits neatly into a muffin cup cavity.
04 - Spread a thin layer of garlic butter over one side of each bread slice. Place each slice, buttered side facing up, into a muffin tin well to form a cup.
05 - Distribute grated Parmesan cheese evenly across the bottom of each bread cup.
06 - Crack one large egg into each bread cup. Season lightly with salt and black pepper. If using, sprinkle shredded mozzarella or cheddar cheese over the eggs.
07 - Bake on the middle rack for 16 to 18 minutes, or until egg whites are set and yolks reach preferred doneness.
08 - Allow the egg cups to cool in the tin for 2 minutes, then gently lift out with a small spatula. Serve warm, garnished with extra parsley if desired.
# Expert Advice:
01 -
- You can prep these with barely any cleanup—just a bowl and a muffin tin, even when your kitchen is a whirlwind.
- They are endlessly adaptable, making breakfast feel special even on the busiest days.
02 -
- Rushing the bread shaping step means soggy bottoms, so it’s worth taking a second to press them in firmly.
- I found that using parchment squares under the bread makes removal flawless, especially with stickier cheeses.
03 -
- Pressing the bread in flat and evenly is the secret to crispy, not soggy, bottoms.
- Don’t be tempted to overbake—those creamy yolks and golden edges are worth watching closely.