Lazy Garlic Bread Egg Cups (Printable)
Buttery garlic bread cups baked with eggs and Parmesan, an easy breakfast or brunch ready in 28 minutes.
# What You Need:
→ Cups
01 - 6 slices sandwich bread, white or whole wheat
02 - 2 tablespoons unsalted butter, softened
03 - 1 clove garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 2 tablespoons grated Parmesan cheese
→ Filling
06 - 6 large eggs
07 - Salt, to taste
08 - Ground black pepper, to taste
09 - 2 tablespoons shredded mozzarella or cheddar cheese, optional
# Steps:
01 - Preheat the oven to 375°F (190°C). Lightly grease a standard 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 as needed to ensure a good fit in the muffin cups.
04 - Spread one side of each bread slice with a thin layer of garlic butter. Press the slices, buttered side up, into each muffin cup to form a nest shape.
05 - Sprinkle a small amount of grated Parmesan cheese into the bottom of each prepared bread cup.
06 - Crack one large egg into each bread cup. Lightly season each egg with salt and ground black pepper. Add shredded cheese on top if desired.
07 - Transfer muffin tin to the oven. Bake for 16 to 18 minutes, or until egg whites are set and yolks are cooked to the preferred consistency.
08 - Let the egg cups cool for 2 minutes. Carefully loosen edges and lift out using a small spatula.
09 - Serve warm, garnished with additional chopped parsley if desired.
# Expert Advice:
01 -
- You get the taste of brunch out without leaving your kitchen—like a little secret shortcut for weekend vibes.
- The crispy, garlicky bread soaks up the creamy yolk better than any toast, and that's why this became a morning favorite.
02 -
- If you skip greasing the pan, the bread will stubbornly cling where the butter missed—learned that on my first try.
- Baking the cups a minute or two less than you think leaves you with the dreamiest runny yolks.
03 -
- Lining up the bread edges evenly in each muffin cup leads to the crispiest, prettiest shells.
- Letting the egg cups rest for a full two minutes guarantees they won't fall apart coming out of the tin.