Lazy Garlic Bread Egg Cups (Printable Version)
Buttery garlic bread cups with baked eggs and Parmesan, ready in under 30 minutes for breakfast or brunch.
# What You Need:
→ 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
→ Filling
06 - 6 large eggs
07 - Salt and black pepper, to taste
08 - 2 tablespoons shredded mozzarella or cheddar cheese, optional
# Directions:
01 - Preheat oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
02 - Combine softened butter, minced garlic, and chopped parsley in a small bowl.
03 - Flatten each slice of bread with a rolling pin. Trim crusts as needed to fit muffin tin.
04 - Spread garlic butter on one side of each bread slice, then press bread butter-side up into each muffin tin cup, shaping a nest.
05 - Place a portion of grated Parmesan cheese in the bottom of each bread cup.
06 - Carefully crack one egg into each bread cup. Season with salt and black pepper. Sprinkle with mozzarella or cheddar cheese, if using.
07 - Bake for 16 to 18 minutes, or until egg whites are set and yolks reach desired doneness.
08 - Let cups cool for 2 minutes, then gently remove using a small spatula.
09 - Serve warm, garnished with additional parsley if desired.
# Expert Advice:
01 -
- You get the magic of runny eggs and crispy garlic bread in just one hand-held bite.
- Customizing every cup is half the fun: swap cheeses, add herbs, sneak in extras—nobody gets bored.
02 -
- I once skipped greasing the muffin tin—disaster!—trust me, a tiny brush of oil or butter saves so much cleanup.
- Adding cheese below the egg prevents soggy bottoms—it’s a tiny trick I didn’t know I needed.
03 -
- Use day-old bread if you can, as it holds shape and crisps up best.
- Cracking eggs into a small bowl first helps you avoid surprise shell shards in your cups.