Lazy Garlic Bread Egg Cups (Printable Version)
Buttery garlic bread nests filled with baked eggs and cheese for a quick, savory 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, 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 Steps:
01 - Preheat oven to 375°F. Lightly grease a 6-cup muffin tin.
02 - In a small bowl, blend softened butter with minced garlic and chopped parsley until well combined.
03 - Flatten each bread slice with a rolling pin; trim crusts if necessary to fit into the muffin tins.
04 - Spread a thin layer of garlic butter on one side of each bread slice, then press buttered side up into each muffin cup, creating a nest.
05 - Sprinkle Parmesan cheese into the base of each prepared bread cup.
06 - Crack one egg into each bread cup. Season eggs with salt and black pepper; sprinkle with shredded cheese if desired.
07 - Bake for 16 to 18 minutes, or until egg whites have set and yolks reach preferred doneness.
08 - Allow the cups to cool for two minutes, then gently lift each from the tin using a small spatula.
09 - Serve warm, garnished with extra fresh parsley if desired.
# Helpful Tips:
01 -
- You get all the flavors of garlic bread and eggs, but without a sink full of pans.
- They're a crowd-pleaser and look fancier than the effort they require.
02 -
- Bread that’s too thick won’t crisp—and that soft bite isn’t nearly as satisfying.
- Letting the egg cups cool for two minutes keeps them from sticking or tearing as you lift them out.
03 -
- If trimming bread, save the crusts for homemade crumbs.
- Warming eggs in hot water for 5 minutes avoids surprise cold spots after baking.